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Quantitative Analysis of Methyl Ketones in Blue Cheese Fat

Dairy Products Laboratory, Eastern Utilization Research and Development Division, U. S. Department of Agriculture, Washington, D. C.

ABSTRACT

This note reports the qualitative and quantitative analysis of the methyl ketone fraction in the fat phase of three commercial samples of Blue cheese. The analysis was done in conjunction with a study on the methyl ketone precursor of milk fat (2, 5), the objective being to determine if the precursor per se is intimately involved in methyl ketone formation in Blue cheese.

Two investigators have determined the methyl ketone content of Blue cheeses on a semiquantitative basis using the distillation technique for isolation (1, 3). Since our method involves no distillation, no heating, and recovers nonvolatile, poorly volatile, and volatile methyl ketones in the fat phase to the same extent, results are of interest for comparison.

METHODS

The cheese samples were purchased commercially and analyzed the following day.