455. The ripening of Stilton cheese: changes in the volatile acid content

Abstract

The changes in the volatile acidity and other factors during the ripening process of Stilton cheese have been studied. The growth of the mould was characterized by an increase in the fat-soluble fatty acids derived from the cheese fat.Pricking the cheese ensured a more uniform blueing and hastened the ripening. There was no evidence that judicious pricking at 2 months after manufacture seriously affected the course of the ripening. Excessive pricking, however, produced abnormal cheese of poor keeping quality.