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

Abstract

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.