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 Morris, H. A. Articles by Kuramoto, S. Search for Related Content PubMed Articles by Morris, H. A. Articles by Kuramoto, S.

Free Fatty Acid, Tyrosine, and pH Changes during Ripening of Blue Cheese Made from Variously Treated Milks¹

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

ABSTRACT

Data have been presented concerning changes in the amounts of free fatty acids and tyrosine and in pH values during the ripening of cheeses made from untreated milk, raw homogenized milk, heat-treated homogenized milk, and pasteurized homogenized milk during ripening. Caproic and higher molecular weight fatty acids were present at relatively high levels after the cheeses were salted and before punching (about 1 wk of age) in cheeses made from raw homogenized milk and from heat-treated homogenized milk. In untreated milk cheese, these acids were not detected until about 18 wk of age. They were not present in appreciable quantities until between 4 and 8 wk of age in pasteurized homogenized milk cheese. These values generally increased as these cheeses ripened. Butyric acid was detected in significant amounts in untreated milk cheese at about 27 to 29 wk of age, in raw homogenized milk cheese and in heat-treated homogenized milk cheese at about 23 wk, and in pasteurized homogenized milk cheese at 17 wk. Blue cheese flavor also became evident then. There were no significant differences in the tyrosine values among the various cheeses during ripening. The pH changes in the cheeses during ripening were influenced by the treatment given the milk from which the cheeses were made.

¹ Scientific Journal Series Paper No. 4607, Minnesota Agricultural Experiment Station, St. Paul.

² Deceased, March 7, 1959.

³ Presently with General Mills, Inc., Minneapolis.