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Identification of the White Particles Found on Ripened Cheddar Cheese^*

New York Agricultural Experiment Station, Geneva, N. Y.

ABSTRACT

When canned natural cheddar cheese had ripened for 5 to 7 months, white particles about the size of a small pin head began to appear on the surface and throughout the body of the cheese, especially along the cracks between the curd particles. They also appeared quite heavily on both sides of the parchment paper in which the cheese was wrapped. Similar granules have been observed by other authors from time to time on various types of natural cheese but reports as to their identity have been quite varied and conflicting. These particles are very common in well ripened cheddar cheese and have undoubtedly been submitted to many examinations not reported in the literature.

In 1909, Van Slyke and Publow (11) mentioned the formation of white particles in and on cheddar cheese ripened at low temperatures, and, after partial analysis, concluded that they were probably calcium soaps; calcium combined with some of the higher fatty acids.

^* Approved by the Director of the New York State Agricultural Experiment Station for publication as Journal Paper No. 465, August, 1941.

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