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Haematin compounds and tallowy discoloration in Cheddar cheese
Published online by Cambridge University Press: 01 June 2009
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.
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- Copyright © Proprietors of Journal of Dairy Research 1961
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