๐”– Bobbio Scriptorium
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Some biochemical aspects of cheeseripening

โœ Scribed by Davis, J. G.

Publisher
Wiley (John Wiley & Sons)
Year
1935
Weight
442 KB
Volume
54
Category
Article
ISSN
0368-4075

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โœฆ Synopsis

Paper read at the summer meeting of the food Group held in the Carrow Works of Messrs. 1. & J. Colman on May 24-25, 1935 Tlic ripening of 11 cliccsc is n complcs plicnomcnon on account of tlic number of fiictors conccriictl. An indicntion of tlic iiiost iinportrint, of tliesc is given in T n I h I. It will bc obscrvctl tlint. pliysiciil, cliciiiicnl, biocliemicnl, itnd iiiicrol)iologiciil fiictors arc iiivolvetl. l'lic tcriii " ripciiing " is ii prncticnl oiic rind is sonie\vhnt comprclicnsive ; for scieiit ific piirposcs it is too loose. hns been quest ionctl, Iiowcvcr, wliethcr the nctunl nitrogen (list riltirtion of the brcnkdowii products is rclittctl to tlic qniility of tlic clicese. We inuy sny, brontlly speaking, tlint fliivour is controllctl by biologicnl, body rind tcxtrrrc by physicnl itiitl clicmicnl, ant1 proteolysis i)y enzymic frictors. 1 Iius fliivoiir, or a t any riitc tlie nronin, is due t o esters, iilcoliols, voliitilc ncitls, ketones, niid siinilnr .,

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## Abstract A summary, prepared by the author, of his paper read at Cardiff before a joint meeting of the South Wales section of the Society and the local section of the Institute of Chemistry on December 8, 1939.