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325. A study of the balance of certain milk nutrients in the making of Cheddar, Cheshire and Stilton cheeses, and of their fate during the ripening of the cheeses

Published online by Cambridge University Press:  01 June 2009

D. V. Dearden ,
K. M. Henry ,
J. Houston ,
S. K. Kon  and
S. Y. Thompson
D. V. Dearden
Affiliation:
National Institute for Research in Dairying, University of Reading
K. M. Henry
Affiliation:
National Institute for Research in Dairying, University of Reading
J. Houston
Affiliation:
National Institute for Research in Dairying, University of Reading
S. K. Kon
Affiliation:
National Institute for Research in Dairying, University of Reading
S. Y. Thompson
Affiliation:
National Institute for Research in Dairying, University of Reading
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Extract

1. Cheshire, Cheddar and Stilton cheeses were made on one occasion from winter, and on another from summer, milk.

2. The distribution of vitamin A and carotenoids, vitamin B1, riboflavin and vitamin C between milk, whey and curd was measured during cheese-making.

3. The fate of these vitamins during ripening was determined.

4. Some 80% of vitamin A and carotene, 15% of vitamin B1 and 25% of riboflavin originally present in milk were recovered in the green cheese and persisted throughout ripening.

5. Vitamin C disappeared progressively during cheese-making and was absent from the cheeses.

6. Vitamin B1 and especially riboflavin were recovered in cheese in larger proportions than would be expected from the partition of water between curd and whey, indicating that they were partly present in milk in combination with the coagulable solids.

Type
Original Articles
Information
Journal of Dairy Research , Volume 14 , Issue 1-2 , March 1945 , pp. 100 - 116
Copyright
Copyright © Proprietors of Journal of Dairy Research 1945

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