281. Volatile acids of cheese: III. Application of the extraction method

Abstract

1.Details are given of the extraction method for the estimation of the volatile acids in cheese, as used in the study of some white and blue-veined varieties.2. On the basis of the distribution of valatile acids, hydrogen-ion concentration and nitrogen breakdown, distinctions could be drawn not only between the white and blue-veined varieties as a whole, but also between the Roquefort and Stilton groups of the latter varieties.3. A high total quantity and a characteristic distribution of the volatile acids appeared to be related to the heavy pricking of cheese of the Roquefort group.