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Italian Cheese Ripening. V. Various Free Amino and Fatty Acids in Commercial Romano Cheese^{1, 2,}

Department of Dairy Technology, Institute of Nutrition and Food Technology, The Ohio State University, Columbus AND Ohio Agricultural Experiment Station, Wooster

ABSTRACT

The gross chemical changes that occur during the ripening of Romano cheese have been reported in previous papers of this series (2, 3). Although these investigations indicate that both fat and protein degradation is important in the ripening of this cheese, no information was presented as to the specific chemical compounds that are related to characteristic flavor development. In another paper (4) data were presented for various free amino acids in Provolone cheese; they showed that both free butyric and free glutamic acid are associated with the development of the characteristic flavor of this cheese. A related study was conducted on Romano cheese and the findings are presented in this paper.

PROCEDURE

Fourteen samples of commercial Romano cheese of different ages were obtained from various domestic factories making Italian cheese. Seven of the cheeses were 4 months old, three were 10 months old, three were 18 months old, and one was 26 months of age.

¹ Scientific Paper 13-54, Department of Dairy Technology, The Ohio State University. Supported in part by funds from the Ohio Dairy Products Research Fund and by the Research and Marketing Act of 1946 through the Dairy Products Section of the Washington Utilization Research Branch, U. S. Department of Agriculture.

² Journal Article 39-55, Ohio Agricultural Experiment Station, Wooster.