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Observations on the Chemical Composition of White Particles in Several Lots of Cheddar Cheese¹

Department of Dairy and Food Industries, University of Wisconsin

ABSTRACT

The data in Tables 2, 3, and 4 reveal that the white particles selected from a number of different samples of Cheddar cheese are definitely heterogeneous in composition. The compounds found most commonly were tyrosine and calcium lactate. Quantitative analyses for tyrosine show that its concentration varied from 3 per cent to 50 per cent in the samples studied. Cystine was found in the white particles from three of the six samples of cheese. The white particles from one cheese sample contained only a small amount of tyrosine and yielded no X-ray diffraction evidence of calcium lactate. This sample did contain appreciable quantities of leucine, and isoleucine was probably present.

The study included four raw milk and three pasteurized milk cheeses; there is no indication that this factor influenced the composition of the white particles. No significance could be attached to the location of the white particles in the cheese in regard to their composition. The method of ripening appears to have a definite influence on the composition of the white particles.

¹ Approved for publication by R. J. Muckenhirn, Assistant Director, Wis. Agr. Expt. Sta., October 21, 1952.

² Present address: Department of Dairy Technology, Ohio State University, Columbus.

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