Bushra Griffith
Acetone is a clear liquid commonly found in nail polish remover and paint thinner. Interestingly, some people have reported that certain types of cheese, such as brie and blue cheese, can sometimes emit an acetone-like odour. This unusual smell may be attributed to yeast infections in the cheese, which can occur due to the presence of yeasts in the raw milk or the surrounding environment. While the smell of acetone is typically associated with chemical solvents, its presence in certain cheeses adds a unique dimension to their aroma and flavour profile.
| Characteristics | Values |
|---|---|
| Acetone smell | Like nail polish remover or fruity |
| Acetone production | Caused by the oxidation of alcohol |
| Cheese with acetone smell | Could be due to yeast infection |
| Yeast infection source | Yeasts in raw milk or the environment |
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What You'll Learn
- Acetone is a clear liquid that smells like nail polish remover
- Acetone is produced by the oxidation of alcohol
- Yeast in the raw milk or the environment can cause a yeast infection in the cheese
- Acetone breath is a symptom of high levels of ketones in the blood
- Acetone breath is a symptom of type 1 or type 2 diabetes
Acetone is a clear liquid that smells like nail polish remover
Acetone is a clear liquid with a distinct odour that resembles nail polish remover. It is highly flammable and quickly evaporates when exposed to air. It is a common ingredient in nail polish removers and is known for its ability to break down and dissolve substances efficiently. However, acetone can be irritating to the eyes, nose, and throat, and it is crucial to use it in a well-ventilated area.
Acetone is one of three types of ketone bodies produced by the liver. Ketones are organic molecules that the body uses for fuel. While the body can typically break down acetone effectively, an abnormally high level of ketones in the body can lead to a condition called ketoacidosis, which is a form of acetone poisoning. This can be particularly dangerous for individuals with type 1 or type 2 diabetes if they do not manage their glucose levels properly.
In addition to nail polish remover, acetone is found in various household products, such as furniture polish and rubbing alcohol. It is essential to keep these products away from children and store them safely, as acetone can be harmful if ingested or inhaled in large quantities. Prolonged exposure to acetone can result in mild acetone poisoning, with symptoms including a fruity odour on the breath due to ketones in the blood.
Interestingly, acetone has also been associated with cheese making. Some cheesemakers have reported a chemical smell, similar to acetone, in their raw milk cheeses, particularly brie. This odour is attributed to yeast infections in the cheese, which can occur due to the presence of yeast in the raw milk or the cheesemaking environment. While the smell may recede over time, consuming cheese with yeast growth can pose potential health risks.
While acetone has been a common ingredient in nail polish removers, some cosmetic brands have started to move away from using it due to environmental concerns. Alternative nail polish removers that do not contain acetone or other potentially harmful ingredients, such as parabens, are now available on the market.
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Acetone is produced by the oxidation of alcohol
Acetone, or 2-propanone, is an organic compound with the formula (CH3)2CO. It is a colourless, highly volatile, and flammable liquid with a pungent odour. Acetone is produced and disposed of in the human body through normal metabolic processes. It is also a byproduct of the distillery industry, as it is a byproduct of fermentation.
Acetone can be produced by the oxidation of alcohol. During oxidation, a carbon atom in an organic compound loses a bond to hydrogen and gains a new bond to oxygen. Secondary alcohols are oxidized to produce ketones, and tertiary alcohols are usually unaffected by oxidation. One example of an oxidizing agent used to facilitate this reaction is chromium trioxide (CrO3), which is reduced to form H2CrO3 during the reaction.
Another method for oxidizing secondary alcohols to ketones uses chromic acid (H2CrO4) as the oxidizing agent. Chromic acid is prepared by adding chromium trioxide to aqueous sulfuric acid. This reaction can also be facilitated by pyridinium chlorochromate (PCC), a milder version of chromic acid. However, PCC is being replaced in laboratories by Dess-Martin periodinane (DMP) due to its higher yields and less rigorous conditions.
Acetone is used as a solvent in many applications, including in the pharmaceutical industry, in household products such as nail polish remover, and in laboratory settings. It is also used as a denaturant in denatured alcohol and as an excipient in some pharmaceutical drugs.
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Yeast in the raw milk or the environment can cause a yeast infection in the cheese
Acetone is a clear liquid that has a distinct smell similar to nail polish remover. It is produced by the oxidation of alcohol and is present in hundreds of commonly used household products, including furniture polish, rubbing alcohol, and nail polish.
Now, onto the topic of yeast in cheese:
Yeast infections in cheese are primarily caused by yeast in the raw milk used during the cheesemaking process or by yeast in the surrounding environment. Cheesemaking was initially based on the microflora of raw milk and the "inoculation" of milk with a sample of a previous day's product, a technique known as "back-slopping." While raw milk can be a source of yeast, it is important to note that yeast can also be introduced from the environment, especially if activities like sourdough bread-making are performed in the same space.
Artisanal and industrial cheesemakers alike must consider the role of yeast in their products. For instance, a study on an artisanal semi-hard cheese made from raw ovine milk in South Portugal identified 344 yeast strains isolated from the curd and cheese body during maturation. The most frequent yeast species were Debaryomyces hansenii and Candida intermedia, comprising 86% of the yeast population at the end of the maturation process.
Additionally, yeast counts in ovine milk cheeses started at 104-105 cfu/g and increased to 107 cfu/g by the third week of maturation. In caprine milk cheeses, yeast counts began at similar levels but reached 108 cfu/g by the end of maturation. These findings highlight the significant role of yeast in the cheesemaking process, particularly when using raw milk.
To address yeast infections in cheese, it is crucial to understand the sources of yeast contamination and implement effective sanitation practices. While some amount of yeast is expected in cheesemaking, particularly with raw milk, excessive yeast growth can pose a risk to human health. Therefore, cheesemakers must balance their knowledge of traditional techniques with modern sanitation guidelines to ensure the safety of their products.
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Acetone breath is a symptom of high levels of ketones in the blood
Acetone is a clear liquid that has a distinct smell, similar to nail polish remover. It is produced when the body breaks down fats into organic molecules called ketones. Ketones are acids that the body uses as an alternative energy source when there is a lack of glucose or sugar from carbohydrates in the diet.
When the body burns fat instead of glucose, it can lead to elevated ketone levels, known as ketosis. This shift in energy source is common on ketogenic or keto diets, which are high in fat and very low in carbohydrates. While ketosis is often the goal of keto dieters, it can be dangerous for those with type 1 or type 2 diabetes. In people with diabetes, high levels of ketones can lead to a condition called ketoacidosis or DKA, which can be life-threatening if left untreated.
One of the early signs of high ketone levels and DKA is fruity-smelling or sweet-smelling breath, also known as "acetone breath" or "keto breath." This occurs due to the presence of acetone, one of the three main ketones in the blood. The smell of acetone on the breath can indicate that the body is breaking down fats for energy instead of glucose, resulting in an increased production of ketones by the liver.
People on keto diets may use handheld breath analysers or breathalyzers to monitor their ketone levels. These devices detect acetone in the breath, providing an indication of the body's ketone levels. However, it is important to note that this technology is still new and may not be as accurate as blood ketone tests.
If you suspect you have high ketone levels, it is important to seek medical advice, especially if you have diabetes. Blood and urine tests can be used to check ketone and blood sugar levels, helping to diagnose and manage conditions like DKA.
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Acetone breath is a symptom of type 1 or type 2 diabetes
Acetone breath, characterised by a fruity scent, is a symptom of high levels of ketones in the blood. Ketones are acids produced by the liver. While acetone breath is mainly a symptom of type 1 diabetes, it can also occur in people with type 2 diabetes if they develop a serious condition called diabetic ketoacidosis (DKA).
Diabetes is a metabolic disorder where blood glucose (blood sugar) is too high. Normally, the hormone insulin, produced by the pancreas, facilitates the entry of glucose into the body's cells. In people with diabetes, insulin is deficient or ineffective, leading to a buildup of glucose in the blood.
In the context of diabetes, ketoacidosis occurs when glucose availability is reduced in the liver due to factors such as fasting, a low-carbohydrate diet, or insulin deficiency or resistance. This reduction in glucose availability prompts the liver to metabolise circulating free fatty acids, resulting in the production of ketone bodies, including acetone. Consequently, the concentration of acetone in the breath increases, leading to the characteristic fruity odour.
It is important to note that acetone breath can also be caused by factors unrelated to diabetes, such as a keto diet, fasting, or heavy drinking, which can lead to a condition called alcoholic ketoacidosis. Additionally, acetone production can be associated with yeast infections, as observed in some cases of cheese fermentation.
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Frequently asked questions
No, acetone does not smell like cheese. Acetone is a clear liquid that smells like nail polish remover and evaporates quickly when exposed to air. It is produced by the oxidation of alcohol.
If your cheese smells like acetone, it could be due to a yeast infection. Yeasts may have been present in the raw milk or come from the environment, such as making sourdough bread in the same kitchen.
It is recommended to throw out the cheese if it has an acetone smell, as it could pose a risk to your health. While the smell may recede with time, eating it fresh can help limit your losses. However, if you are unsure, it is best to consult a professional cheesemaker or seek advice from a cheese-making community.
