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

Abstract

Milk for Blue cheese manufacture may be bleached with benzoyl peroxide under conditions that will prevent the development of highly undesirable flavors. Using 50% carotenoid loss as an end point, cream treated at 125° and 145° F. with 0.0009% benzoyl peroxide for 90 to 120 minutes was sufficiently bleached, without the formation of objectionable oxidized and tallowy flavors. More efficient carotenoid decolorization could be effected by using cream with a higher fat content. Regardless of the original carotenoid level of raw cream, similar proportions of carotenoids were destroyed when a given concentration of benzoyl peroxide was used. © 1954, American Dairy Science Association. All rights reserved.