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154. Studies in Cheddar cheese. V. The effect of chemical substances on the ripening process

Published online by Cambridge University Press:  01 June 2009

W. L. Davies ,
J. G. Davis ,
D. V. Dearden  and
A. T. R. Mattick
W. L. Davies
Affiliation:
The National Institute for Research in Dairying, University of Reading
J. G. Davis
Affiliation:
The National Institute for Research in Dairying, University of Reading
D. V. Dearden
Affiliation:
The National Institute for Research in Dairying, University of Reading
A. T. R. Mattick
Affiliation:
The National Institute for Research in Dairying, University of Reading
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Extract

A number of chemical substances that might be expected, or have been claimed, to affect the rate of chemical ripening have been incorporated in cheese at “salting”. The effect in most cases has been insignificant. It would appear that cheese is a remarkably stable system, the chief factors in the rate of chemical ripening being the concentration of rennet, salt and free water. The importance of the interrelationship between the last two factors has been discussed.

Type
Original Articles
Information
Journal of Dairy Research , Volume 8 , Issue 1 , January 1937 , pp. 92 - 104
Copyright
Copyright © Proprietors of Journal of Dairy Research 1937

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References

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