Hostname: page-component-745bb68f8f-grxwn Total loading time: 0 Render date: 2025-01-12T07:42:24.806Z Has data issue: false hasContentIssue false
  • English
  • Français

The oxidative stability of butterfat extracted from Cheddar cheese

Published online by Cambridge University Press:  01 June 2009

A. K. R. McDowell
A. K. R. McDowell
Affiliation:
The Dairy Research Institute (N.Z.), Palmerston North, New Zealand
Get access Rights & Permissions [Opens in a new window]

Summary

Cheeses collected monthly for 6 months from 6 factories in the same district were stored for a period of 12 months. At intervals the cheeses were sampled and the fats extracted for oxidation tests. There was no increase in peroxide value, no decrease in induction period and only a slight increase in free fat acidity during storage of the cheeses.

Type
Original Articles
Information
Journal of Dairy Research , Volume 30 , Issue 3 , October 1963 , pp. 369 - 373
Copyright
Copyright © Proprietors of Journal of Dairy Research 1963

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

Babel, F. J. & Hammer, B. W. (1945). J. Dairy Sci. 28, 201.CrossRefGoogle Scholar
Loftus Hills, G. & Thiel, C. C. (1946). J. Dairy Res. 14, 340.CrossRefGoogle Scholar
Newby, W. (1957). J. Amer. Oil Chem. Soc. 34, 394.Google Scholar
Riddet, W., Whitehead, H. R., Robertson, P. S. & Harkness, W. L. (1961). J. Dairy Res. 28, 139.CrossRefGoogle Scholar
Robertson, P. S. (1957). Ann. Rep. (1956–57). Dairy Res. Inst. (N.Z.), p. 12.Google Scholar
Robertson, P. S. (1959). Ann. Rep. (1958–59). Dairy Res. Inst. (N.Z.), p. 16.Google Scholar
Sheuring, J. J. & Tuckey, S. L. (1947). J. Dairy Sci. 30, 803.CrossRefGoogle Scholar
Stebnitz, V. C. & Sommer, H. H. (1937). J. Dairy Sci. 20, 265.CrossRefGoogle Scholar