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455. The ripening of Stilton cheese: changes in the volatile acid content

Published online by Cambridge University Press:  01 June 2009

E. R. Hiscox ,
J. Harrison  and
J. Z. Wolf
E. R. Hiscox
Affiliation:
National Institute for Research in Dairying, University of Reading
J. Harrison
Affiliation:
National Institute for Research in Dairying, University of Reading
J. Z. Wolf
Affiliation:
National Institute for Research in Dairying, University of Reading
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Extract

The changes in the volatile acidity and other factors during the ripening process of Stilton cheese have been studied. The growth of the mould was characterized by an increase in the fat-soluble fatty acids derived from the cheese fat.

Pricking the cheese ensured a more uniform blueing and hastened the ripening. There was no evidence that judicious pricking at 2 months after manufacture seriously affected the course of the ripening. Excessive pricking, however, produced abnormal cheese of poor keeping quality.

Type
Original Articles
Information
Journal of Dairy Research , Volume 18 , Issue 3 , October 1951 , pp. 296 - 304
Copyright
Copyright © Proprietors of Journal of Dairy Research 1951

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References

REFERENCES

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