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Amines in Cheddar Cheese

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

ABSTRACT

A number of experimental and commercial Cheddar cheeses were examined for free amines. Among the amines definitely observed were cadaverine, putrescine, tyramine, histamine, tryptamine, and a compound presumed to be an amine and present in relatively large concentration. The decarboxylation product of glutamic acid, -amino-butyric acid, was also conspicuous in many of the cheeses. Raw milk cheese normally contained higher levels of the amines and -amino-butyric acid than did pasteurized milk cheese after comparable ripening periods. Soluble protein was not closely related to amine concentration.

Strong unclean flavors predominating in experimental raw milk cheese were accompanied by large chromatographic areas identified as cadaverine and putrescine and by large areas representing -amino-butyric acid. In commercial cheese no relationship within the raw cheese group could be found between the concentration of amines and unclean flavor, but levels of -amino-butyric acid generally increased with increases in the intensity of unclean flavor.

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