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The oxidative stability of butterfat extracted from Cheddar cheese

Published online by Cambridge University Press:  01 June 2009

A. K. R. McDowell
A. K. R. McDowell
Affiliation:
The Dairy Research Institute (N.Z.), Palmerston North, New Zealand
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Summary

Cheeses collected monthly for 6 months from 6 factories in the same district were stored for a period of 12 months. At intervals the cheeses were sampled and the fats extracted for oxidation tests. There was no increase in peroxide value, no decrease in induction period and only a slight increase in free fat acidity during storage of the cheeses.

Type
Original Articles
Information
Journal of Dairy Research , Volume 30 , Issue 3 , October 1963 , pp. 369 - 373
Copyright
Copyright © Proprietors of Journal of Dairy Research 1963

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References

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