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Journal of Dairy Science Vol. 49 No. 8 925-927
© 1966 by American Dairy Science Association ®
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Composition of Seams in Cheddar Cheese

V. H. Holsinger and M. J. Pallansch

Dairy Products Research and Development Division, U.S.D.A., Washington, D. C.

ABSTRACT

The material comprising the obvious light-colored seams in some Cheddar cheeses now commercially available was analyzed in situ and after isolation. From the data obtained, it was concluded that the seam material contained primarily whey proteins, slightly elevated levels of chloride, calcium and phosphate. Some fat was also present but was not studied. The seam area is characterized by a pH approximately one unit higher than the bulk cheese. The ratio of calcium to phosphate indicates that it may be present in the form of calcium orthophosphate.






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Copyright © 1966 by the American Dairy Science Association ®.