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281. Volatile acids of cheese: III. Application of the extraction method

Published online by Cambridge University Press:  01 June 2009

E. R. Hiscox ,
J. Harrison  and
J. Z. Wolf
E. R. 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

1.Details are given of the extraction method for the estimation of the volatile acids in cheese, as used in the study of some white and blue-veined varieties.

2. On the basis of the distribution of valatile acids, hydrogen-ion concentration and nitrogen breakdown, distinctions could be drawn not only between the white and blue-veined varieties as a whole, but also between the Roquefort and Stilton groups of the latter varieties.

3. A high total quantity and a characteristic distribution of the volatile acids appeared to be related to the heavy pricking of cheese of the Roquefort group.

Information

Type
Original Articles
Information
Journal of Dairy Research , Volume 12 , Issue 2 , May 1941 , pp. 155 - 169
Copyright
Copyright © Proprietors of Journal of Dairy Research 1941

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References

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