Liberation of Fatty Acids during Making and Ripening of Cheddar Cheese

Abstract

The determination of the chemical changes occurring in the fat of Cheddar cheese during ripening has been the object of numerous investigations. In 1910 Suzuki et al. (17) reported the results of partitioning by the Duclaux technique the volatile fatty acids obtained from steam distillation of acidified suspensions of Cheddar cheese. Their results are subject to question since the Duclaux technique is inadequate for the identification and analysis of complex mixtures of fatty acids such as those found in Cheddar cheese.