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202. The composition of cheese rinds

Published online by Cambridge University Press:  01 June 2009

W. L. Davies
W. L. Davies
Affiliation:
National Institute for Research in Dairying, University of Reading
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Extract

Rinds from home-produced and Dominion Cheddar cheese contain from 15 to 20 % of moisture, but those from unripe cheese contain up to 27 %. Salt tends to diffuse into the interior of cheese while the rind is slowly drying, but the rate of diffusion is not quantitatively proportional to the moisture content, although closely approached in cheese requiring a long period of ripening.

There is an appreciable loss of fat from the rind through absorption by the bandage. The fat has a high acid value and carries the characteristic taste of the rind.

Rinds have a higher crude protein content than the interior of cheese; the extent of protein breakdown is less but can be correlated with that in the interior of the cheese.

Rinds contain higher calcium and phosphorus contents in the dry matter and a higher Ca/P ratio than the interior of cheese.

The fibre content of rinds is negligible. The content can be gauged from a visual inspection of a sample for portions of bandage.

Type
Original Articles
Information
Journal of Dairy Research , Volume 9 , Issue 3 , September 1938 , pp. 342 - 346
Copyright
Copyright © Proprietors of Journal of Dairy Research 1938

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References

REFERENCES

(1) Davies, , Davis, , Dearden, & Mattick, (1934). J. Dairy Res. 5, 144.CrossRefGoogle Scholar
(2) Davies, , Davis, (1937). J. Dairy Res. 8, 92.CrossRefGoogle Scholar
(3) Mattick, , Davies, & Dearden, (1937). Proc. XIth World's Dairy Congr.Berlin, 1, 283.Google Scholar
(4) McDowall, & Whelan, (1932). J. Dairy Res. 4, 147.CrossRefGoogle Scholar