61. Discoloration in New Zealand Cheddar Cheese. Muddy, Bleached and Pink Defects. II. Biochemical Investigations

1933 ◽  
Vol 4 (2) ◽  
pp. 238-245 ◽  
Author(s):  
George M. Moir
Keyword(s):  
New Zealand ◽  
Cheddar Cheese ◽  
Mould Growth ◽  
Chemical Substances ◽  
Pink Discoloration

The evidence of pH and catalase tests confirms the view that mould growth is closely associated with the production of discoloration in cheese.The pink discoloration appears to be the result of acids acting upon the annatto colour.Evidence available from observations and other sources, suggests that the bleaching is chemically a reduction in which changes in the fat play a part.The muddy or dark discoloration appears to be produced by enzymes (including possibly tyrosinase) which diffuse into the cheese from centres of mould growth and act upon chemical substances present in mature cheese.

60. Discoloration in New Zealand Cheddar Cheese. Muddy, Pink and Bleached Defects. I. Bacteriological Investigations

1933 ◽  
Vol 4 (2) ◽  
pp. 226-237 ◽  
Author(s):  
G. F. V. Morgan
Keyword(s):  
New Zealand ◽  
Black Spot ◽  
Cheddar Cheese ◽  
The Past ◽  
The Subject ◽  
Made In ◽  
Pink Discoloration ◽  
Metallic Contamination

During the past two years, discoloration, owing to its prevalence in Cheddar cheese, has been the subject of much investigation by the New Zealand Dairy Division, and in the present paper are incorporated details of the observations made in this laboratory and in cheese stores in New Zealand and England, together with short reports on the same subject from English laboratories.To avoid confusion it must be emphasised that the defects dealt with are “bleached,” “pink” and “muddy” discolorations only. The observations do not apply to “black spot” (due to lead or other metallic contamination), nor to “red spots” (due to faulty annatto), nor to “acid cut” bleaching which seems to follow the outline of the original pieces of curd. Muddy or dark discoloration occurs in white and in coloured cheese, but the bleaching and pink discoloration dealt with here are confined to coloured cheese.

675. The carbon dioxide content of New Zealand Cheddar cheese

1957 ◽  
Vol 24 (2) ◽  
pp. 235-241 ◽  
Author(s):  
P. S. Robertson
Keyword(s):  
Carbon Dioxide ◽  
New Zealand ◽  
Carbon Dioxide Concentration ◽  
Cheddar Cheese ◽  
Carbon Dioxide Content ◽  
Single Strain ◽  
Open Texture ◽  
Factors Influencing ◽  
High Concentrations ◽  
Lower Temperature

Some of the factors influencing the concentration of carbon dioxide found in New Zealand Cheddar cheese have been investigated.1. Cheeses made with the use of commercial starters (containing betacocci) are characterized by a rapid increase in their carbon dioxide content during the 2 weeks following manufacture.2. Cheeses made with the use of single strain starters do not change in carbon dioxide content in the first 2 weeks following manufacture, but may ultimately contain as much carbon dioxide as commercial starter cheeses.3. High concentrations of carbon dioxide within a cheese result in an open texture, especially when the carbon dioxide is formed shortly after manufacture.4. The loss of carbon dioxide to the atmosphere is demonstrated by the existence of a carbon dioxide concentration gradient within the cheese.5. Storage of cheese at a lower temperature than is usual results in retarded carbon dioxide formation.

431. Two samples of 7-year-old Cheddar cheese

1950 ◽  
Vol 17 (3) ◽  
pp. 336-337 ◽  
Author(s):  
Edith R. Hiscox
Keyword(s):  
New Zealand ◽  
Cheddar Cheese ◽  
The Other ◽  
Two Samples ◽  
Cold Store ◽  
Frozen State

During the autumn of 1946, samples of two Cheddar cheese, one of Canadian, the other of New Zealand manufacture, which had been held in a frozen state (in cold store) for about 7 years were presented to this Institute.

Pinkish colouration in Cheddar cheese – description and factors contributing to its formation

2001 ◽  
Vol 68 (2) ◽  
pp. 327-332 ◽  
Author(s):  
FRANK G. MARTLEY ◽  
VALÉRIE MICHEL
Keyword(s):  
New Zealand ◽  
Short Communication ◽  
Cheddar Cheese ◽  
Normal Range ◽  
Processed Cheese ◽  
Single Face ◽  
Routine Inspection ◽  
Flavour Profile

During a routine inspection of Cheddar cheese manufactured at a commercial factory in New Zealand, some lots of 6-month-old cheese were found to have developed a pinkish colouration on the surface of the 20 kg blocks of cheese. Colouration did not always occur uniformly on all six faces of the rectangular cheese block, or even on a single face of the block. Furthermore, not all blocks from within the same day's manufacture were equally affected. When an affected block was removed from its bag and cut across, colouration was sometimes found to penetrate approximately 1–2 cm down into the cheese. In those blocks where a plug of cheese had been removed previously, a pinkish zone surrounded the plug-hole cavity.The pinkish colouration was observed to fade slowly (over about 12–24 h) when the cheese surface was exposed to air.Annatto, known to cause pink discolouration in “coloured” Cheddar cheese (Govindarajan & Morris, 1973) and in processed cheese made using coloured Cheddar, was not used in the manufacture of the present cheeses and could therefore be excluded as a cause of the colouration.The flavour profiles of all affected cheeses were considered by experienced industry cheese graders to be easily within the normal range of flavour profile expected for a cheese of this type i.e. there was no evidence of any off-flavour development.The present short communication describes the microbiological and chemical investigations carried out to determine the origin and nature of the pinkish colouration in Cheddar cheese.

scholarly journals Heater Choice, Dampness and Mould Growth in 26 New Zealand Homes: A Study of Propensity for Mould Growth Using Encapsulated Fungal Spores

Buildings ◽  
2015 ◽  
Vol 5 (1) ◽  
pp. 149-162 ◽  
Author(s):  
Mikael Boulic ◽  
Robyn Phipps ◽  
Malcolm Cunningham ◽  
Don Cleland ◽  
Pär Fjällström ◽  
...  
Keyword(s):  
New Zealand ◽  
Fungal Spores ◽  
Mould Growth

Some volatile compounds in New Zealand Cheddar cheese and their possible significance in flavour formation: I. Identification of the volatile carbonyl fraction

1959 ◽  
Vol 26 (3) ◽  
pp. 265-272 ◽  
Author(s):  
J. R. L. Walker ◽  
R. J. Harvey
Keyword(s):  
New Zealand ◽  
Volatile Compounds ◽  
Paper Chromatography ◽  
Carbonyl Compounds ◽  
Steam Distillation ◽  
Technical Assistance ◽  
Cheddar Cheese ◽  
Cheese Flavour ◽  
Flavour Formation

Flavour concentrates from mature New Zealand Cheddar cheese were prepared by steam distillation methods. Using 2:4-dinitrophenylhydrazine reagent the presence of carbonyl compounds in the distillate was established. By means of paper chromatography, and other methods, the following compounds were identified in the distillate: acetoin, diacetyl, acetaldehyde, acetone, 2-butanone, 2-pentanone, 2-heptanone, 2-nonanone and 2-undecanone, and their approximate concentrations in New Zealand Cheddar cheese were determined. The possible role of these compounds in the formation of Cheddar cheese flavour is discussed.The authors gratefully acknowledge the helpful advice and criticism of Dr H. R. Whitehead and Dr W. A. McGillivray, and the technical assistance of Mr P. L. McLaughlin.

Some volatile compounds in New Zealand Cheddar cheese and their possible significance in flavour formation: II. Volatile compounds of sulphur

1959 ◽  
Vol 26 (3) ◽  
pp. 273-276 ◽  
Author(s):  
J. R. L. Walker
Keyword(s):  
New Zealand ◽  
Volatile Compounds ◽  
Hydrogen Sulphide ◽  
Carbonyl Compounds ◽  
Steam Distillation ◽  
Technical Assistance ◽  
Cheddar Cheese ◽  
Sulphur Compounds ◽  
Gas Entrainment ◽  
Volatile Sulphur Compounds

The volatile sulphur compounds present in New Zealand Cheddar cheese have been studied by means of gas entrainment and steam-distillation techniques. Hydrogen sulphide was the only sulphur compound which could be detected, and after removal of this compound from the gas stream or steam distillate only a mixture of carbonyl compounds remained. Subsequent removal of these compounds completely destroyed the original cheesy aroma of the gas stream or distillate.The parts played by hydrogen sulphide and carbonyl compounds in Cheddar cheese flavour are discussed.The author wishes to record his gratitude to Dr H. R. Whitehead and Dr W. A. McGillivray for their helpful advice and criticism and to Mr P. L. McLaughlin for technical assistance.

154. Studies in Cheddar cheese. V. The effect of chemical substances on the ripening process

1937 ◽  
Vol 8 (1) ◽  
pp. 92-104 ◽  
Author(s):  
W. L. Davies ◽  
J. G. Davis ◽  
D. V. Dearden ◽  
A. T. R. Mattick
Keyword(s):  
Free Water ◽  
Cheddar Cheese ◽  
Stable System ◽  
Chemical Substances ◽  
Ripening Process ◽  
Two Factors ◽  
Chief Factors ◽  
Chemical Ripening

A number of chemical substances that might be expected, or have been claimed, to affect the rate of chemical ripening have been incorporated in cheese at “salting”. The effect in most cases has been insignificant. It would appear that cheese is a remarkably stable system, the chief factors in the rate of chemical ripening being the concentration of rennet, salt and free water. The importance of the interrelationship between the last two factors has been discussed.

729. Characteristics of a presumptive pediococcus occurring in New Zealand Cheddar cheese

1958 ◽  
Vol 25 (3) ◽  
pp. 409-413 ◽  
Author(s):  
J. C. Dacre
Keyword(s):  
Acetic Acid ◽  
Lactic Acid ◽  
New Zealand ◽  
Type Species ◽  
Cheddar Cheese ◽  
Low Ph ◽  
Acid Media ◽  
High Concentrations ◽  
Acid Producing Bacteria ◽  
Gram Positive Cocci

1. Cultural and biochemical details are given of a homofermentative species of lactic acid-producing bacteria, repeatedly isolated from typical maturing New Zealand Cheddar cheese.2. The Gram-positive cocci, occurring mainly in pairs and tetrads in acid media, are greatly stimulated in growth by the presence of yeast or tomato extracts. The organism converts glucose into inactive lactic acid and smaller amounts of acetic acid.3. With the exceptions that the organism does not ferment trehalose and is less tolerant to low pH and high concentrations of Teepol, all its characteristics are similar to those for the genusPediococcus, in particular to the type speciesP. cerevisiaeBalcke.

The distribution of bacteria in New Zealand Cheddar cheese

1960 ◽  
Vol 27 (3) ◽  
pp. 341-351 ◽  
Author(s):  
C. G. Rammell
Keyword(s):  
New Zealand ◽  
Small Groups ◽  
Cheddar Cheese ◽  
Physical Structure ◽  
Microscopic Scale

SummaryThe distribution and development of bacteria during the maturing of New Zealand Cheddar cheese have been studied using stained sections of cheese. The starter streptococci usually occur singly and in small groups throughout the mass of the cheese, their distribution on a microscopic scale being very irregular. In contrast, the bacteria developing later form discrete microcolonies, most of which are associated with the curd junctions. Instead of adding lactobacilli to milk, smaller numbers may be added to the dry curd before cheddaring or after milling. Some observations on the physical structure of cheese are made.

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