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

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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.