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The Effect of Added Amino Acids on the Flavor of Cheddar Cheese Made from Pasteurized Milk¹

Dairy Industry Section, Iowa Agricultural Experiment Station, Ames

ABSTRACT

The protein in cheese curd has been shown to undergo a series of chemical changes during the ripening process, until amino acids and ammonia are present in some quantities, in addition to the more complicated degradation products. Whether certain protein decomposition products, materials produced by action upon butterfat or products resulting from changes in other components of the cheese curd are responsible for the characteristic Cheddar flavor has not been established satisfactorily, partly because of the complexity of the sytem in which the changes are occuring

Davis et al (2) added, at the time of salting , various chemical compounds which might affect the growth and metabolism of bacteria or the activity of rennet enzymes. Cystine was added in concentrations of 0.01 and 0.02 per cent, but it had no significant effect on the rate of ripening, even though the flavor score of the cheese made with cystine was

¹ Journal paper no. J1628 of the Iowa Agricultural Experiment Station, Ames. Project no. 652.