ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1957.tb01351.x

出版商:Blackwell Publishing Ltd    

年代:1957

数据来源: WILEY

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1957.tb01352.x

出版商:Blackwell Publishing Ltd    

年代:1957

数据来源: WILEY

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1957.tb01353.x

出版商:Blackwell Publishing Ltd    

年代:1957

数据来源: WILEY

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1957.tb01354.x

出版商:Blackwell Publishing Ltd    

年代:1957

数据来源: WILEY

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1957.tb01355.x

出版商:Blackwell Publishing Ltd    

年代:1957

数据来源: WILEY

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1957.tb01356.x

出版商:Blackwell Publishing Ltd    

年代:1957

数据来源: WILEY

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1957.tb01357.x

出版商:Blackwell Publishing Ltd    

年代:1957

数据来源: WILEY

摘要:

SummaryThe weight lost during curing by Cryovac‐packaged7lb. loaves of Cheddar cheese was found to be very much less than that by similar cheese when waxed. No evidence of rind formation or rind flavour was found after curing for up to six months.Some cheese in all trials developed mould growth within four weeks of packaging. However, much of this moulding was only very slight, and cheese free from mould after this time usually remained so for the remaining twelve to twenty weeks of curing. An environment very conducive to mould growth did not influence the occurrence of moulding in packaged cheese initially free from it.Packaged cheese proved resistant to infestation by cheese mites for four months under conditions which caused waxed cheese to become seriously infested in three months.No difference was found between the rate and type of flavour development of packaged cheese and that of similar waxed cheese but packaged cheese tended to have the slightly weaker body after curing. No detrimental effects resulted from a complete lack of turning five lb., seven lb. and ten lb. loaves of packaged Cheddar cheese for several months except for a slight spreading of the largest‐size cheese. A necessity to safeguard packaged cheese against contact with sharp objects was revealed.When packaged cheese was held for short periods at high temperatures some free fat appeared underneath the packaging film. A subsequent return to cold room temperatures caused the cheese to recover its appearance well, but when the package was opened the surface of the cheese was found to be greasy.The distension of some Cryovac packages of Cheddar cheese by an excessive rate of gas production was observed. The manufacture of cheese by methods designed to restrict the rate of evolution of gas by the maturing cheese to a level at which it can diffuse through the packaging film, is considered necess

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1957.tb01358.x

出版商:Blackwell Publishing Ltd    

年代:1957

数据来源: WILEY

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1957.tb01359.x

出版商:Blackwell Publishing Ltd    

年代:1957

数据来源: WILEY

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1957.tb01360.x

出版商:Blackwell Publishing Ltd    

年代:1957

数据来源: WILEY