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Tyrosine in Cheddar Cheese

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

ABSTRACT

In the previous paper, (11), a sensitive method for the quantitative determination of tyrosine in cheese was described. The method is specific for free L-tyrosine, and by the use of appropriate formulas another constant value, total tyrosine liberated from cheese protein, can be obtained.

Dahlberg and Kosikowski (3) earlier had reported on the concentration of tyramine found in cheese, and Kosikowski (4) had indicated in a general way the relationship between tyrosine and tyramine. Information concerning the amounts of free tyrosine in cheese, its rate of production during ripening, and its relationship to soluble protein is meager.

This study is concerned with the quantitative aspects of free tyrosine in Cheddar cheese and its relationship to some of the other constituents present, as shown by application of the new bacterial enzymatic procedure.

METHODS

Commercial Cheddar cheese. Ten Cheddar cheeses, of the 35-1b. twin type of varying age and history, were obtained from a number of New York state plants.

¹ Present address: General Foods, Central Research Labs., Hoboken, N. J.