Proteolytic Changes in the Ripening of Camembert Cheese (Classic Reprint)

Bücher

Angebote / Angebote:

Excerpt from Proteolytic Changes in the Ripening of Camembert Cheese Until comparatively recent years the changes that take place in the ripening or curing of the different varieties of cheese were but little understood. Although the practice of cheese making has been carried on for centuries, all of our knowledge of the chemical changes involved in the ripening process and the various factors that bring about these changes has come to us within the past fifty years. The earliest record we have of any discussion of this subject from a chemical point of view was published only a century ago. In this paper the French chemist, Chaptal, discusses the ripening of Roquefort cheese and advances certain theories to account for the changes in appearance and flavor which this cheese undergoes during its sojourn in the natural ripening caves. Biological factors were, of course, not taken into account in Chaptal's paper, for that phase of the subject was unknown until the time of Pasteur. No scientific study of the subject, however, was made until the latter half of the nineteenth century. The attention of chemists was then directed to Roquefort cheese by a paper published by Blondeau in 1864. Blondeau analyzed cheeses in different stages of ripening and found that the fat content increased from 1.85 per cent in the fresh cheese to 32.31 per cent in the cheese two months old. This enormous increase in the fat he ascribed to a synthesis of fat from protein by the mold. But a comparison of his figures for the other constituents of the cheese as well as the fat with analyses to be found hi any modern book on dairy products will show their utter impossibility. This inaccurate work of Blondeau, however, served the purpose of directing the attention of other investigators to the subject, and during the next few years the changes in the fat content of cheese were studied by Brassier, Sieber, Jacobstahl, and Von Nâgeli and Loew. By this time the subject of cheese ripening had begun to arouse considerable interest among scientific investigators, and their researches were extended to other varieties of cheese. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully, any imperfections that remain are intentionally left to preserve the state of such historical works.