HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Kosikowsky, F. V. Articles by Dahlberg, A. C. Search for Related Content PubMed Articles by Kosikowsky, F. V. Articles by Dahlberg, A. C.

A Quantitative Appraisal of the Free Amino Acids in Foreign Type Cheese

Department of Dairy Industry, Cornell University, Ithaca, New York

ABSTRACT

A quantitative estimation of the free amino acids and related compounds of 30 commercial foreign type cheese revealed that free amino acids were present in concentrations from a trace to more than 6 mg. per gram of cheese with glutamic acid, leucines, valine, and basic amino acids predominating.

No foreign cheese type could be solely identified by its chromatographic amino acid pattern, although some differences were observed. Roquefort-Blue types and Emmenthaler-Swiss types were distinguished to some extent from Limburger and Camembert cheese types by the greater concentrations of many of the individual amino acids existing in the former cheese.