37. Studies in Cheddar Cheese: I. The Oxidation-Reduction Potentials of Ripening Cheddar Cheese

Abstract

1. A method is described for following the intensity of reduction (or oxidation-reduction potential) at different levels in the interior of ripening Cheddar cheese. 2. Variations in this potential throughout the course of ripening are described and mean values assessed. 3. Cheese are shown to be not homogeneous throughout their mass; outer zones of more highly oxidised condition exist near the surface of the cheese and round cracks and borings. The depth of these zones increases with the age of the cheese. 4. The values obtained can be correlated with the known bacteriological data for Cheddar cheese. 5. The significance of the data obtained in relation to cheese faults is discussed.