Hostname: page-component-78c5997874-94fs2 Total loading time: 0 Render date: 2024-11-07T23:10:22.067Z Has data issue: false hasContentIssue false
  • English
  • Français

542. The surface microplora of Stilton cheese—normal and slip-coat

Published online by Cambridge University Press:  01 June 2009

Marjorie Brindley
Marjorie Brindley
Affiliation:
School of Agriculture, University of Nottingham.
Get access Rights & Permissions [Opens in a new window]

Extract

Coat formation in Stilton cheese is started 5–10 days after manufacture by scraping the surface to fill in crevices and to smooth the coat. Normally the cheese, when ready for scraping, is firm at the surface, greasy to the touch and smells like ripe pears. In some dairies, however, an abnormal condition known as “slip-coat” may be apparent at the scraping stage. The cheese is not firm to the exterior, but has a layer of softened material ½–¾ in deep resembling a partially drained cream cheese. The texture is flaky, whereas in the scrapings from the surface of a normal cheese the texture is granular. Patches of grey, or, less commonly, yellow or brown discoloration, may be formed at the surface of slip-coat cheese.

Type
Original Articles
Information
Journal of Dairy Research , Volume 21 , Issue 1 , February 1954 , pp. 83 - 100
Copyright
Copyright © Proprietors of Journal of Dairy Research 1954

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

(1)Percival, J. & Mason, G. H. (1913). J. agric. Sci. 5, 223.Google Scholar
(2)Hiscox, E. R., Harrison, J. & Wolf, J. Z. (1940). Proc. Soc. agric. Bact. p. 23.Google Scholar
(3)Davis, J. G. (1932). J. Dairy Res. 3, 241.Google Scholar
(4)Laxa, O. (1899). Zbl. Bakt. II. Abt. 5. Cited by Yale (1943), Bull. N.Y. St. agric. Exp. Sta. no. 268.Google Scholar
(5)Wolff, A. (1909). Milchw. Zbl. 5, 414.Google Scholar
(6)Wolff, A. (1910). Zbl. Bakt. II. Abt. 28, 417.Google Scholar
(7)Steinfatt, F. (1930). Milchw. Forsch. 9, 1.Google Scholar
(8)Kelly, C. D. (1937). J. Dairy Sci. 20, 239.Google Scholar
(9)Kelly, C. D. & Marquardt, J. C. (1939). J. Dairy Sci. 22, 309.Google Scholar
(10)Macy, H. & Erekson, J. A. (1937). J. Dairy Sci. 20, 464.Google Scholar
(11)Macy, H. & Erekson, J. A. (1937). Unpublished data cited by Kelly & Marquardt (1939), J. Dairy Sci. 22, 309.Google Scholar
(12)Yale, M. W, (1943). Res. Bull. N.Y. St. agric. Exp. Sta. no. 283.Google Scholar
(13)Sutherland Thomson, G. (1925). Butter and Cheese. London: Lockwood and Son.Google Scholar
(14)Lord, L. J. (1925). Practical Butter and Cheesemaking. London: Benn.Google Scholar
(15)Ministry of Agriculture & Fisheries (1938). Bull. 43.Google Scholar
(16)Bryant, H. W. & Hammer, B. W. (1940). la. Agric. Exp. Sta. Res. Bull. 283.Google Scholar
(17)Harrison, J. (1938). Proc. Soc. agric. Bact. p. 12.Google Scholar
(18)British Standards Institution (1938). Publication no. 770.Google Scholar
(19)Mattick, E. C. V. (1938). J. Dairy Res. 9, 233.Google Scholar
(20)Hunter, G. J. E. (1950). J. Dairy Res. 17, 79.Google Scholar
(21)Slatter, W. L. & Halvorson, H. O. (1947). J. Dairy Sci. 30, 231.Google Scholar
(22)Brindley, M. (1948). Unpublished data.Google Scholar
(23)Davis, J. G. (1935). J. Dairy Res. 6, 175.Google Scholar
(24)Bergey's Manual of Determinative Bacteriology, 6th ed. (1948). Edited by Breed, R. S., Murray, E. G. D. & Hitchens, A. P.London: Balliere, Tindall and Cox.Google Scholar
(25)Cornish, E. C. V. & Williams, R. S. (1917). Biochem. J. 11, 181.Google Scholar