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79. Studies in Cheddar Cheese. II. The Effect of Controlled Oxidation-reduction Potential on Ripening. III. The Rôle of Rennin, Pepsin and Lactobacilli

Published online by Cambridge University Press:  01 June 2009

W. L. Davies ,
J. G. Davis ,
D. V. Dearden  and
A. T. R. Mattick
W. L. Davies
Affiliation:
National Institute for Research in Dairying, University of Reading.
J. G. Davis
Affiliation:
National Institute for Research in Dairying, University of Reading.
D. V. Dearden
Affiliation:
National Institute for Research in Dairying, University of Reading.
A. T. R. Mattick
Affiliation:
National Institute for Research in Dairying, University of Reading.
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Extract

II. When added as an oxidant to cheese, copper, to the extent of 36 p.p.m., produced an abnormal flavour and markedly inhibited the ripening process. The remaining oxidants (KNO3, KCIO3 and KCIO4) held the cheese at a higher potential and decreased the amount of proteolysis, especially after five months.

Potassium cyanide had no effect on the proteolysis or the oxidation-reduction potential.

It is concluded, therefore, that normally the flora of cheese holds the oxidation-reduction potential at such a point that proteolysis is diminished if the potential is raised to the oxidative side.

III. Variations in the amounts of pepsin and rennin appeared to have little effect on flavour, texture, body or ripening. There was apparently no correlation between clotting time and extent of proteolysis. The addition of lactobacilli with the starter appeared to accelerate the protein degradation in the early stages of ripening.

Type
Original Articles
Information
Journal of Dairy Research , Volume 5 , Issue 2 , April 1934 , pp. 144 - 152
Copyright
Copyright © Proprietors of Journal of Dairy Research 1934

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References

REFERENCES

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