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Loss of Certain Acidic Carbonyl Compounds during the Frozen-Storage of Cheese¹

Department of Dairy Technology, The Ohio Agricultural Experiment Station and The Ohio State University, Columbus

ABSTRACT

In cheese research, it has become a common practice to place cheese in frozen-storage after specific periods of curing. The cheese may be kept in the frozen state for several months to permit detailed analysis. Usually, results obtained in this manner are representative of the cheese at the time it was placed in storage. In this regard, the changes in the free amino acid and free fatty acid contents of Romano, Provolone, Swiss, and Cheddar cheese were found by the authors to be negligible and within the accuracy of the method used during a storage period of 6 mo. at – 10° F.

However, recent observations have indicated that certain acidic-carbonyl constituents of cheese are altered during storage at – 10° F. This was first observed in the analysis of ten Blue cheeses which had been stored at –10° F. for 1 yr. Beta-keto acids which have been reported as normally present in Blue cheese (1) were completely absent in these cheeses.

¹ Technical Note No. 3-58: Ohio Agricultural Experiment Station Journal Article.