Hostname: page-component-84b7d79bbc-dwq4g Total loading time: 0 Render date: 2024-07-26T07:15:30.013Z Has data issue: false hasContentIssue false
  • English
  • Français

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
Get access Rights & Permissions [Opens in a new window]

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

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

(1) Davis, & Davies, (1935). J. Soc. Chem. Ind., Lond., 53, 1083.Google Scholar
(2) Davis, (1935). J. Soc. Chem. Ind., Lond. 54, 631.CrossRefGoogle Scholar
(3) Davis, (1935). J. Dairy Res. 6, 175.CrossRefGoogle Scholar
(4) Davis, (1935). J. Dairy Res. 6, 121.CrossRefGoogle Scholar
(5) Davies, Davis, Dearden, & Mattick, (1934). J. Dairy Res. 5, 144.CrossRefGoogle Scholar
(6) Green, (1933). Biochem. J. 27, 678.CrossRefGoogle Scholar
(7) Davis, (1932). J. Dairy Res. 3, 241.CrossRefGoogle Scholar
(8) Qtjastel, & Stephenson, (1926). Biochem. J. 20, 1125.Google Scholar
(9) Davies, (1936). The Chemistry Of Milk. London: Chapman And Hall.Google Scholar
(10) Wojtkiewicz, & Inikkofe, (1934). Proc. World's Dairy Congr. 2, 335.Google Scholar
(11) Knaysi, & Dutky, (1934). J. Bact. 27, 109.CrossRefGoogle Scholar
(12) Jenner, & Kay, (1931). J. Biol. Chem. 93, 733.CrossRefGoogle Scholar
(13) Fearon, (1934). Introdvmion To Biochemistry, p. 151. London: Heinemann.Google Scholar
(14) Allen, (1930). J. Dairy Res. 2, 38.CrossRefGoogle Scholar
(15) Orla-Jensen, (1919). The Lactic Acid Bacteria. Copenhagen: A. F. Host And Son.Google Scholar
(16) Meyer, (1932). Biochem. Z. 256, 105.Google Scholar
(17) Davis, (1934-6). Unpublished Observations.Google Scholar
(18) Michlin, & Rubel, (1933). Biochem. Z. 260, 121.Google Scholar
(19) Meyerhof, (1933). Nature, Lond., 132, 337, 373.CrossRefGoogle Scholar
(20) Van Dam, (1922). Opstellen Over Modeme Zuivelchemie, p. 86. 's Gravenhage.Google Scholar
(21) Van Slyke, & Publow, (1921). The Science And Practice Of Cheese-Making, pp. 340–6. London: Kegan Paul, Trench, Trubner And Co.Google Scholar
(22) McDowall, & Dolby, (1936). J. Dairy Res. 7, 156.CrossRefGoogle Scholar
(23) Hiscox, (1930). Private Communication.Google Scholar
(24) Mattick, (1929). Private Communication.Google Scholar