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A Chromatographic Study of Cheddar Cheese Ripening¹

Department of Dairying, Ontario Agricultural College, Guelph, Canada

ABSTRACT

The one-dimensional buffered filter paper chromatographic method of analysis with five differently buffered solvents has proven satisfactory for the determination of free amino acids in Cheddar cheese. Eighteen amino acids were identified with certainty, and the presence of others was suspected. Quantitative estimations were obtained for most of the separated amino acids by using a photoelectric cell scanner in conjunction with standard curves. In general, amino acid concentrations were found to increase with age. Also, the concentrations were generally greater in raw milk cheese than in pasteurized milk cheese of a comparable age.

¹ The data in this paper are from a thesis presented by the senior author in partial fulfillment of the requirements of the M.S.A. degree, University of Toronto.

² Present address, Kemptville Agr. School, Kemptville, Ontario.