HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Coulter, S. T. Articles by Spencer George, J. Search for Related Content PubMed Articles by Coulter, S. T. Articles by Spencer George, J.

The PH of Blue or American Roquefort Cheese

Dairy Division, University of Minnesota, Saint Paul, Minnesota

ABSTRACT

1. The acidity of Blue cheese in these trials reached a maximum at about pH 4.7 within 24 hours after manufacture.
   
2. With the exception of a temporary increase in acidity following piercing, the acidity decreased gradually to about pH 6.5 at about the end of the third month.
   
3. After about the third month, the acidity of the cheese increased gradually to about pH 5.7 at the end of the ninth month when the experiment was terminated.
   

^* The data in this paper are from a thesis presented by J. Spencer George in partial fulfillment of the requirements for the degree of M.S., University of Minnesota, Journal Series Paper 1579. Minnesota Agricultural Experiment Station.