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A Test for Extraneous Matter in Cheese

University of Wisconsin, Madison, Wisconsin

ABSTRACT

The requirements of the Federal Food and Drug Administration have stimulated the interest of the cheese industry in methods of detecting extraneous matter in cheese. Greene² has described a method which works well on some types but is somewhat slow in dissolving hard and semi-hard types of cheese. A satisfactory sediment test should make it possible to remove foreign material from American or Brick cheese without altering materially the physical condition and appearance of the extraneous matter which might be in it. Such a test to be of value in practical control work should be effective with cheese two weeks old. Rapidity and ease of performing the test and low cost of materials and equipment are highly desirable. This study was undertaken to attempt the development of a test with these characteristics.

First, it was necessary to determine the influence of the size of cheese particles, the type of filter, speed and type of agitation of the cheese with the solvent, type of solvent, concentration of solvent, temperature and time of exposure to solvent action, and the age of the cheese.

¹ Industrial Fellow on a grant of the Kraft-Phenix Cheese Corporation.

² Greene, W. S. A method for the detection of extraneous matter in cheese. Cheese Reporter. March 21, 1936.