Abstract
The change of DHA (dehydroacetic acid) which had been added to the processed cheese as a fungistat was investigated. The results indicated that the recovery rate of DHA from cheese decreased with the days of storage and that DHA changed to an unidentified comp ound.
The compound reacted with FeCl3 and gave brown coloration as same as DHA, while it did not react with Dragendolf's reagent and did not form a Cu-complex.
It was necessary to acidify the cheese with acetic acid before the extraction of DHA with chloroform, because DHA-Na was insoluble in chloroform. The recovery of DHA increased about 50% by the acidification.
