The oxidative stability of butterfat extracted from Cheddar cheese

Abstract

SummaryCheeses collected monthly for 6 months from 6 factories in the same district were stored for a period of 12 months. At intervals the cheeses were sampled and the fats extracted for oxidation tests. There was no increase in peroxide value, no decrease in induction period and only a slight increase in free fat acidity during storage of the cheeses.