A Study of the Ripening of Dariworld and Cheddar Cheese with Special Emphasis on Proteolysis

Cheese: Methods of Chemical Analysis

“…Ref. 35) but it is now considered obsolete owing to difficulties caused by variations in the buffering capacity of cheese. 66 Buffering capacity.…”

“…An extraction method using sodium citrate, in which the extract had a pH of 4-40 ± 0·05, was proposed by Mogensen. 33 This procedure was adopted by Vakaleris & Price 34 and Vakaleris et al: 35 cheese was dispersed in a 0·5 M sodium citrate solution, and the pH of the dispersion adjusted to 4-4 with HCl. This approach has also been adopted by a number of other workers (e.g.…”

Note sur la dégradation des protides au cours de la maturation du Camembert

“…à la formation d'acides aminés libres. A ce stade, le Camembert présente déjà des caractéristiques qui lui sont propres; un Cheddar du même âge, par exemple, ne contient que 8 à 9 p. 100 d'azote soluble [17]. ' Vers le vingtième jour, le taux d'azote soluble de la surface du fromage atteint 30.p.…”

Effect of temperature during early stage of curing upon cheddar cheese characteristics

“…In this investigation, pH was found to decrease gradually up to 1 month and then increased slowly. Vakaleris et al, (79) reported that the pH of low acid Cheddar (pH 6.45 at milling) ^I&de from manufacturing-grade milk.…”