Some Factors Affecting the Action of Benzoyl Peroxide in the Bleaching of Milk and Cream for Blue Cheese Manufacture

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Abstract
Milk and cream for blue cheese manufacture were bleached with concentrations of 0.00045%, 0.0009% or 0.0018% benzoyl peroxide, temperatures ranging from 125[degree] to 185[degree]F and for periods up to 4 hours. No significant loss of vit. A occurred. The destruction of carotenoid pigments was controlled primarily by the concentration of benzoyl peroxide used. Increases in temperatures of bleaching merely hastened the rate of carotenoid loss. Using 50% carotenoid loss in summer milk as comparable to the level of carotenoids in winter milk, cream treated at 125[degree] and 145[degree]F with 0.0009% benzoyl peroxide for 90-120 minutes was adequately bleached without the formation of objectionable oxidized and tallowy flavors. More efficient decolorization could be effected by using cream with a higher fat content. Regardless of the original carotenoid level of the cream, similar proportions of carotenoids were destroyed when a given concentration of benzoyl peroxide was used.

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