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Some Factors Affecting the Action of Benzoyl Peroxide in the Bleaching of Milk and Cream for Blue Cheese Manufacture^{1, 2,}

Department of Dairy Husbandry, University of Minnesota, St. Paul

ABSTRACT

Milk for Blue cheese manufacture may be bleached with benzoyl peroxide under conditions that will prevent the development of highly undesirable flavors. Using 50% carotenoid loss as an end point, cream treated at 125· and 145· F. with 0.0009% benzoyl peroxide for 90 to 120 minutes was sufficiently bleached, without the formation of objectionable oxidized and tallowy flavors. More efficient carotenoid decolorization could be effected by using cream with a higher fat content. Regardless of the original carotenoid level of raw cream, similar proportions of carotenoids were destroyed when a given concentration of benzoyl peroxide was used.

¹ Supported in part by the Felix and Dorothy Frederiksen Cheese Research Fund.

² The data in this paper are from a thesis presented by the senior author in partial fulfillment of the requirements for the degree of Master of Science, University of Minnesota. Scientific Journal Series Paper No. 3155, Minnesota Agricultural Experiment Station.