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Haematin compounds and tallowy discoloration in Cheddar cheese

Published online by Cambridge University Press:  01 June 2009

C. G. Rammell
C. G. Rammell
Affiliation:
Wallaceville Dariy Laboratory, Department of Agriculture, Wellington, New Zealand
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Summary

Evidence linking a Cheddar cheese defect, known as ‘tallowy discoloration’, with a haematin-catalysed oxidation of the fat is presented. The defect has been produced experimentally by incorporating blood in the cheese-milk. The possibility that excessive amounts of blood in the cheese-milk may be a prime cause of tallowy discoloration is discussed.

Type
Original Articles
Information
Journal of Dairy Research , Volume 28 , Issue 1 , February 1961 , pp. 33 - 41
Copyright
Copyright © Proprietors of Journal of Dairy Research 1961

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References

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