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A new method of testing cheeses

Published online by Cambridge University Press:  27 March 2009

Arthur Geake
Arthur Geake
Affiliation:
(From the Bio-Chemical Laboratory, Chemical Department, University of Bristol.)
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Extract

It has been shown that an important part of the ripening process of cheeses consists in the proteolysis of the cheese proteins, and it therefore seemed probable that by the estimation of the extent of this proteolysis a knowledge of the degree of ripeness of a cheese might be obtained. Although the ripeness of a cheese is a very important factor commercially, at present purely empirical methods of judgment are in use.

Type
Research Article
Information
The Journal of Agricultural Science , Volume 10 , Issue 1 , January 1920 , pp. 86 - 89
Copyright
Copyright © Cambridge University Press 1920

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References

page 86 note 1 Compare Nierenstein, this Journal, IV. 225 (1912).Google Scholar

page 86 note 2 B. XLIII. 3170 (1910); B. XLIV. 1684 (1911); J. Biol. Chem. XII. 275 (1912); XVI. 121 (1913).Google Scholar

page 86 note 3 Comptes Rendus des Travaux du Laboratoire de Carlsberg, Vol. VII. Pt. I.Google Scholar