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Journal of Dairy Science Vol. 34 No. 3 228-234
© 1951 by American Dairy Science Association ®
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Paper Partition Chromatography of the Free Amino Acids in American Cheddar Cheese

Frank V. Kosikowsky

Department of Dairy Industry, Cornell University, Ithaca, N. Y.

ABSTRACT

Paper partition chromatography was successfully used in the analyses of water-soluble protein decomposition products of a number of commercial cheddar cheeses.

These cheeses were found to contain leucines, methionine, valine, alanine, arginine, lysine, threonine, glycine, asparagine, glutamic acid, aspartic acid, phenylalanine, proline, tyramine, tyrosine, {alpha}-amino-n-butyric acid, serine, cystine and probably histidine and {gamma}-aminobutyric acid. A number of the cheeses studied did not contain all these compounds.






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Copyright © 1951 by the American Dairy Science Association ®.