Hostname: page-component-586b7cd67f-dlnhk Total loading time: 0 Render date: 2024-11-26T20:40:35.291Z Has data issue: false hasContentIssue false
  • English
  • Français

150. The effect of certain metallic contaminants on the Cheddar cheese making process

Published online by Cambridge University Press:  01 June 2009

C. K. Barnicoat
C. K. Barnicoat
Affiliation:
Dairy Research Institute (N.Z.), Palmerston North, New Zealand
Get access Rights & Permissions [Opens in a new window]

Extract

Traces of certain metallic contaminants (copper, iron, lead, zinc, aluminium and manganese), when added at the rate of 3 and 7 p.p.m. to milk used for the manufacture of Cheddar cheese, cause certain flavour (and colour) defects in the matured cheeses, of which, however, no indication is given when the cheese is plugged and graded at about 14 days after manufacture.

The distribution of copper, iron, manganese and lead between curd and whey during the cheese-making process is recorded and the action of traces of various metals on the acidity development in a typical "starter" culture has been followed.

The discolorations noted for copper- and iron-contaminated cheeses are considered to be due not to the formation of their sulphides (although this is the case for lead discoloration), but to the atmospheric oxidation of a colourless metal: protein complex.

Type
Original Articles
Information
Journal of Dairy Research , Volume 8 , Issue 1 , January 1937 , pp. 53 - 60
Copyright
Copyright © Proprietors of Journal of Dairy Research 1937

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

(1) Leitch, (1927). Scot. J. Agric. 10, 165.Google Scholar
(2) Davies, (1932). Analyst, 57, 95.CrossRefGoogle Scholar
(3) Orla-Jensen, (1921). Dairy Bacteriology, p. 153.Google Scholar
(4) Callan, & Henderson, (1929). Analyst, 54, 650.CrossRefGoogle Scholar
(5) Stokes, & Cain, (1907). J. Amer. Chem. Soc. 29, 409.CrossRefGoogle Scholar
(6) A.O.A.G. Methods (2nd ed.), p. 101.Google Scholar
(7) Allport, & Skrehshire, (1932). Analyst, 57, 440.CrossRefGoogle Scholar
(8) Davies, (1931). J. Dairy Res. 3, 86.CrossRefGoogle Scholar
(9) Davies, Davis, Dearden, & Mattick, (1934). J. Dairy Res. 5, 144.CrossRefGoogle Scholar
(10) Loevenhart, . After Rogers, Fundamentals of Dairy Science, pp. 208–10.Google Scholar
(11) Lorcher, . After Rogers, Fundamentals of Dairy Science, pp. 208–10.Google Scholar
(12) Whitehead, & Cox, (1932). N.Z. J. Sci. Tech. 13, 304.Google Scholar
(13) Raper, (1932). Biochem. J. 26, 2000.CrossRefGoogle Scholar