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An X-Ray Diffraction Analysis of Cheddar Cheese

Department of Dairy Husbandry, University of Illinois

G. L. Clark

Department of Chemistry, University of Illinois

ABSTRACT

An attempt has been made to follow the changes which occur during the ripening of Cheddar cheese by x-ray diffraction analysis.The diffraction pattern of the cheese protein after aging is markedly different from the pattern of the fresh cheese. The pattern appears to be due to crystalline material, although the identification of the material has not been made as yet.

Standard patterns were made and "d" spacing values were calculated for the amino acids occurring in casein in order to determine whether the characteristic pattern was due to an amino acid of low solubility.

By the extraction of the aged cheese in hydrated n-butyl alcohol, amino acids were extracted from the cheese and identified. Leucine and isoleucine were obtained from cheese 24 hours after being made. Tyrosine, and probably tryptophane were also identified in the extract obtained from ripened cheese. A long interplanar spacing of 39.7 Å was obtained from cheese protein. This spacing represents the length of a side chain from the main chain and corresponds closely with the radius of the casein particle which Svedberg determined to be 41.7 Å to 59.9 Å.

^* The data presented in this paper are from a thesis submitted to the Graduate School of the University of Illinois in partial fulfillment of the degree of Doctor of Philosophy, 1937.