Hostname: page-component-78c5997874-fbnjt Total loading time: 0 Render date: 2024-11-04T19:46:32.808Z Has data issue: false hasContentIssue false

An enzymic assay for CO2 in cheese

Published online by Cambridge University Press:  01 June 2009

Vaughan L. Crow
Affiliation:
New Zealand Dairy Research Institute, Private Bag, Palmerston North, New Zealand
Francis G. Martley
Affiliation:
New Zealand Dairy Research Institute, Private Bag, Palmerston North, New Zealand

Abstract

Image of the first page of this content. For PDF version, please use the ‘Save PDF’ preceeding this image.'
Type
Short Communication
Copyright
Copyright © Proprietors of Journal of Dairy Research 1991

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

Bosset, J. O., Collomb, M., Spahni-Rey, M. & Gauch, R. 1989 [Analysis of the gas surrounding prepacktiged foods: review of present methods and demonstration of a new gas/solid chromatograph with catharometric detection.] Travaux de Chimie Alimentaire et d'Hygiène 80 430451Google Scholar
Bosset, J. O., Pauchard, J.-P., Flückiger, E. & Blanc, B. 1980 [New method of determining carbon dioxide in food products and its application to cheese.] Analytica Chimica Acta 115 315321CrossRefGoogle Scholar
Forrester, R. L., Wataji, L. J., Silverman, D. A. & Pierre, K. J. 1976 Enzymatic method for determination of CO2 in serum. Clinical Chemistry 22 243245CrossRefGoogle ScholarPubMed
Hoglund, G. F., Fryer, T. F. & Gilles, J. 1972 The influence of starter, cheddaring and pressing on Cheddar cheese texture. New Zealand Journal of Dairy Science and Technology 7 150154Google Scholar
Pauchard, J. P., Flückiger, E., Bosset, J. O. & Blanc, B. 1980 [CO2 solubility, concentration and distribution in relation to eye formation in Emmental cheese.] Schweizerische Milchwirtschaftliche Forschung 9 6973Google Scholar
Robertson, P. S. 1957 The carbon dioxide content of New Zealand Cheddar cheese. Journal of Dairy Research 24 235241Google Scholar
Robertson, P. S. 1959 Carbon dioxide in the body of Cheddar cheese and its rate of diffusion from the surface. Proceedings of the XVth International Dairy Congress, London 2 846849Google Scholar
Robertson, P. S. 1962 The estimation of carbon dioxide in Cheddar cheese. Journal of Dairy Research 29 321323CrossRefGoogle Scholar