JDS
HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
QUICK SEARCH:   [advanced]


     

Journal of Dairy Science Vol. 51 No. 4 613-614
© 1968 by American Dairy Science Association ®
This Article
Right arrow Full Text (PDF)
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Similar articles in this journal
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrow reprints & permissions
Citing Articles
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Shannon, E. L.
Right arrow Articles by von Elbe, J. H.
Right arrow Search for Related Content
PubMed
Right arrow Articles by Shannon, E. L.
Right arrow Articles by von Elbe, J. H.

Pink Discoloration in Italian Varieties of Cheese 1, 2

E. L. Shannon, N. F. Olson and J. H. von Elbe

Department of Food Science and Industries, University of Wisconsin, Madison

ABSTRACT

A pink discoloration which occurs in Italian varieties of cheese was associated with the nondialyzable fat-free fraction of the cheese. The color was sensitive to air and pH changes. It was not extractable from the nondialyzable fraction with a wide variety of polar and nonpolar solvents, even in the presence of protein dispersing agents or after acid or pepsin digestion of this fraction.

FOOTNOTES

1 Published with approval of the Director of the Wisconsin Agricultural Experiment Station.

2 Study was supported by a grant from Dairy-land Food Laboratories, Waukesha, Wisconsin.






HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
Copyright © 1968 by the American Dairy Science Association ®.