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The Identification of Reducing Sugars in Cheddar Cheese during the Early Stages of Ripening

Kraft Foods Co. Research Laboratories, Glenview, Ill.

ABSTRACT

A one dimensional filter paper chromatographic method is described for studying the fate of sugars in cheddar cheese.

Typical sugar patterns for cheddar cheese made from raw and pasteurized milks are presented.

Cheddar cheese made from pasteurized milk contains traces of sugar (galac-tose) for approximately twice as long as cheddar cheese made from raw milk.

Results indicate that pasteurization destroys or inhibits microorganisms capable of utilizing galactose.

By varying the amount of salt added to cheddar cheese during the make procedure the normal sugar pattern is altered.

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