Hostname: page-component-cb9f654ff-mx8w7 Total loading time: 0 Render date: 2025-08-18T18:55:48.183Z Has data issue: false hasContentIssue false
  • English
  • Français

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

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.

Information

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

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.)

Article purchase

Temporarily unavailable

References

REFERENCES

(1)Hiscox, E. R., Harrison, J. & Wolf, J. Z. (1941). J. Dairy Res. 12, 155.CrossRefGoogle Scholar
(2)Hiscox, E. R., Harrison, J. & Wolf, J. Z. (1940). Proc. Soc. agric. Bact. (Abstr.), p. 23.Google Scholar
(3)Davies, W. L., Davis, J. G., Dearden, D. V. & Mattick, A. T. R. (1934). J. Dairy Res. 5, 144.CrossRefGoogle Scholar
(4)Mattick, E. C. V. (1938). J. Dairy Res. 9, 233.CrossRefGoogle Scholar
(5)Hiscox, E. R. & Berridge, N. J. (1950). Nature, Lond., 166, 522.Google Scholar
(6)Stärkle, M. (1924). Biochem. Z. 151, 371.Google Scholar
(7)Hammer, B. W. & Bryant, H. W. (1937). Iowa St. Coll. J. Sci. 11, 281.Google Scholar
(8)Patton, S. (1950). J. Dairy Sci. 33, 680.CrossRefGoogle Scholar
(9)Heitzmann, P. (1944). C.R. Acad. Sci., Paris, 218, 859.Google Scholar
(10)Golding, N. S. & Miller, D. D. (1948). Proc. Ann. Mtg. West. Div. Amer. Dairy Sci. Ass. p. 122.Google Scholar
(11)Morris, H. A., Combs, W. B. & Coulter, S. J. (1951). J. Dairy Sci. 34, 209.CrossRefGoogle Scholar
(12)Mattick, E. C. V. (1951). J. Dairy Res. 18, 305.Google Scholar
(13)Davies, W. L. (1938). J. Dairy Res. 9, 342.CrossRefGoogle Scholar