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    This article has been cited by the following publications. This list is generated based on data provided by CrossRef.
    Banks, Jean M Brechany, Elizabeth Y and Christie, Ww 2007. The production of low fat Cheddar-type cheese. International Journal of Dairy Technology, Vol. 42, Issue. 1, p. 6.
    Pannell, L.K. and Olson, N.F. 1991. Methyl Ketone Production in Milk-Fat-Coated Microcapsules. 2. Methyl Ketones from Controlled Concentrations of Free Fatty Acids. Journal of Dairy Science, Vol. 74, Issue. 7, p. 2054.
    Law, B. A. Castañón, Marisi and Sharpe, M. Elisabeth 1976. The effect of non-starter bacteria on the chemical composition and the flavour of Cheddar cheese. Journal of Dairy Research, Vol. 43, Issue. 01, p. 117.
    Walker, N. J. and Keen, A. R. 1974. Formation of methyl ketones during ripening of Cheddar cheese. Journal of Dairy Research, Vol. 41, Issue. 01, p. 73.
    Law, B.A. Sharpe, M.E. Chapman, H.R. and Reiter, B. 1973. Relationship of Milk Fat Globule Membrane Material to Flavor Development in Cheddar Cheese. Journal of Dairy Science, Vol. 56, Issue. 6, p. 716.
    Schormüller, J. 1968. Advances in Food Research Volume 16. Vol. 16, Issue. , p. 231.
    DAVIS, J.G. 1968. Quality Control in the Food Industry. p. 29.
    Hawke, J. C. 1966. Section D. Dairy chemistry. The formation and metabolism of methyl ketones and related compounds. Journal of Dairy Research, Vol. 33, Issue. 02, p. 225.
    Forss, D.A. and Patton, Stuart 1966. Flavor of Cheddar Cheese. Journal of Dairy Science, Vol. 49, Issue. 1, p. 89.
    Lawrence, R. C. 1963. Formation of methyl ketones as artifacts during steam distillation of Cheddar cheese and butter-oil. Journal of Dairy Research, Vol. 30, Issue. 02, p. 161.
    Marth, E.H. 1963. Microbiological and Chemical Aspects of Cheddar Cheese Ripening. A Review. Journal of Dairy Science, Vol. 46, Issue. 9, p. 869.
    Walker, J. R. L. 1961. Some volatile compounds in New Zealand Cheddar cheese and their possible significance in flavour formation: IV. The addition of flavour compounds to cheese curd to simulate Cheddar flavour. Journal of Dairy Research, Vol. 28, Issue. 01, p. 1.
    Harvey, R. J. and Walker, J. R. L. 1960. Some volatile compounds in New Zealand Cheddar cheese and their possible significance in flavour formation: III. Time of first appearance of volatile carbonyl compounds during ripening. Journal of Dairy Research, Vol. 27, Issue. 03, p. 335.
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Some volatile compounds in New Zealand Cheddar cheese and their possible significance in flavour formation: III. Time of first appearance of volatile carbonyl compounds during ripening

  • R. J. Harvey (a1) and J. R. L. Walker (a1)
Summary

Two Cheddar cheeses were analysed for aldehydes and methyl ketones at intervals during the ripening period. One-day-old cheese was found to contain acetaldehyde and acetone, together with traces of butan-2-one and pentan-2-one. As the cheese matured heptan-2-one, nonan-2-one and undecan-2-one appeared, and the concentrations of all these compounds progressively increased.

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COPYRIGHT: © Proprietors of Journal of Dairy Research 1960
References
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Bassett, E. W. & Harper, W. J. (1958). J. Dairy Sci. 41, 1206.
Day, E. A. & Keeney, M. (1958). J. Dairy Sci. 41, 718 (Abstr.).
Harvey, R. J. (1960). J. Dairy Res. 27, 41.
Lynne, W. S., Steele, L. A. & Staple, E. (1956). Anal. Chem. 28, 132.
Patton, S. & Tharp, B. W. (1959). J. Dairy Sci. 42, 49.
Patton, S., Wong, N. P. & Forss, D. A. (1958). J. Dairy Sci. 41, 857.
Walker, J. R. L. (1959). J. Dairy Res. 26, 273.
Walker, J. R. L. & Harvey, R. J. (1959). J. Dairy Res. 26, 265.
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Journal of Dairy Research
  • ISSN: 0022-0299
  • EISSN: 1469-7629
  • URL: /core/journals/journal-of-dairy-research
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