[Changes in the fats in yellow cheese treated with surface antimold agents]

Studied were the changes setting in with fats in the process of ripening of the ewe milk yellow cheese, kashkaval type, and cow milk yellow cheese Vitosha treated with the antimold preparations 'antiplessin' and 'potassium sorbate with movilit'. There were slightly expressed hydrolytic and oxidation processes involving the milk fat. On the 60th day fat acidity after Ketstorfer was 2.17 degrees K, resp., 2.25 degrees K, on an average, with ewe milk kashkaval, and 1.92 degrees K, resp., 2.03 degrees C, on an average, with Vitosha cheese. On the 60th day of ripening the peroxide number of milk fat in kashkaval was 0.1316, resp., 0.1335, on an average, and in Vitosha cheese it was within the range of 1.0298 to 0.1454, on an average. The average values of the iodine number of fats dropped up to the 60th day, however, remained within the normal value characteristic of quality fats.--32.77, resp., 32.97 for kashkaval, and 31.40, resp., 29.30 for cheese Vitosha. No epihydrin aldehyde was found in both types of cheese up to the 60th day of ripening with the use of the two preparations.