The Catalase Content of Cheese

Cheese of the Emmental or Swiss type is in general characterized by a high catalase content as compared with cheese of the Cheddar type. The greater hydrogen peroxide decomposing power of Swiss cheese is due to its characteristic bacterial flora. A high catalase-producing organism which usually occu...

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Bibliographic Details
Published in:Journal of dairy science 1919-11, Vol.2 (6), p.453-459
Main Author: Sherman, J.M.
Format: Article
Language:English
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Summary:Cheese of the Emmental or Swiss type is in general characterized by a high catalase content as compared with cheese of the Cheddar type. The greater hydrogen peroxide decomposing power of Swiss cheese is due to its characteristic bacterial flora. A high catalase-producing organism which usually occurs in large numbers in Swiss cheese, has been isolated; and inoculation experiments have shown that it increases the catalase content of cheese when added to the milk previous to manufacture.
ISSN:0022-0302
1525-3198
DOI:10.3168/jds.S0022-0302(19)94346-3