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193. Volatile acids of cheese. II. Methods of extraction

Published online by Cambridge University Press:  01 June 2009

E. E. Hiscox ,
J. Harrison  and
J. Z. Wolf
E. E. Hiscox
Affiliation:
National Institute for Research in Dairying, University of Reading.
J. Harrison
Affiliation:
National Institute for Research in Dairying, University of Reading.
J. Z. Wolf
Affiliation:
National Institute for Research in Dairying, University of Reading.
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Extract

An extraction method for estimating volatile acids in cheese has been described. The values obtained were considerably higher than those given by direct steam distillation.

Information

Type
Original Articles
Information
Journal of Dairy Research , Volume 9 , Issue 2 , May 1938 , pp. 227 - 232
Copyright
Copyright © Proprietors of Journal of Dairy Research 1938

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References

REFERENCES

(1) Hisoox, (1935). “Stilton Cheese Ripening.” Proc. Soc. Agric. Bach.Google Scholar
(2) Hiscox, & Harrison, (1938). J. Dairy Res. 9, 214.Google Scholar