A Method of Concentrating Ripened Cheese Volatiles for Gas Chromatography

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Abstract
The method consists of a rapid, room temperature churning of a cheese slurry and centrifugation of the resulting heated butter. The dry aromatic oil which is obtained is subjected to high vacuum distillation and the distillates are fractionated. With fully mature blue cheese, an organic layer separates from the distillate and is easily isolated and dried. With Cheddar cheese and immature blue cheese, the distillates are extracted with ether and the extract evaporated in the presence of a small amount of high-boiling solvent, benzyl alcohol, which acts as a carrier for the volatiles to be analyzed.