Hostname: page-component-586b7cd67f-g8jcs Total loading time: 0 Render date: 2024-11-27T19:51:04.910Z Has data issue: false hasContentIssue false
  • English
  • Français

Tallowy discoloration and trace metals in cheddar cheese

Published online by Cambridge University Press:  01 June 2009

F. Bishop
F. Bishop
Affiliation:
Wallaceville Dairy Laboratory, Department of Agiculture, Wellington, New Zealand
Get access Rights & Permissions [Opens in a new window]

Summary

The characteristics are given of a Chaddar cheese defect known as ‘tallowy discoloration’ or ‘white streak’. In the tallowy portions of the cheese the copper content is lower and the iron content higher than in the adjacent normal cheese. The copper probably migrates in cheese following oxidation of the sulphydryl compounds in the tallowy area while the unexpected distribution of iron may be explained by changes that occur during salting of the curd. The proportion of ferrous to ferric iron tends to increase as the cheese matures and tallowy portions of cheese do not contain less ferrous iron than adjacent portions.

The addition of iron salts to cheese milk did not increase the incidence of tallowy discoloration, but the addition of sufficient copper salts reduced it. Although the sulphydryl content of cheese appeared to be related to tallowy discoloration, little evidence of the part it plays was obtained. The oxidation of sulphydryl groups and the formation of peroxides occurred more readily at lower temperatures.

The significance is discussed of ferrous iron in a fat-oxidizing system where copper does not increase oxidation.

Type
Original Articles
Information
Journal of Dairy Research , Volume 28 , Issue 1 , February 1961 , pp. 21 - 31
Copyright
Copyright © Proprietors of Journal of Dairy Research 1961

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

A.O.A.C. (1950). Methods of Analysis, 7th ed., Washington, D.C.Google Scholar
Barnicoat, C. R. (1937). J. Dairy Res. 8, 53.Google Scholar
Eden, A. & Green, H. H. (1940). Biochem J. 34, 1202.Google Scholar
Hopkins, F. G. (1925). Biochem. J. 19, 787.CrossRefGoogle Scholar
Loftus Hills, G. & Thiel, C. C. (1946). J. Dairy Res. 14, 340.CrossRefGoogle Scholar
Perrin, D. R., Lightfoot, F. R. & Moir, G. M. (1951). J. Dairy Res. 18, 77.Google Scholar
Rammell, C. G. (1959). Nature, Lond., 184, 1296.Google Scholar
Stricks, W. & Kolthoff, I. M. (1950). J. Amer. chem. Soc., 73, 1723.CrossRefGoogle Scholar
Van Slyke, L. L. & Bosworth, A. W. (1907). Bull N.Y. St. agric. Exp. Sta. no. 4.Google Scholar
Wheeldon, L. W. (1958). Biochim. Biophys. Acta, 29, 32.Google Scholar