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Studies in the Ripening of Limburger Cheese. I.

Dept. of Food Technology, University of Illinois, Urbana

ABSTRACT

Ripening of Limburger cheese was studied by determining the quantity of individual amino acids liberated throughout the aging period.

Results of the study show that:

Ripening proceeds more rapidly in the rind portion than in the interior, but not exclusively in this area.

The difference in amino acids in the rind and in the center represents a quantitative rather than a qualitative relationship, for the same amino acids were present in both areas at essentially the same time, but in a higher concentration in the rind.

Bacterium linens was able to hydrolyze milk proteins more rapidly than other agents used in the manufacture and ripening of Limburger cheese. The surface of the cheese was heavily inoculated, with a culture of these organisms and, therefore, B. linens was probably responsible for the rapid ripening of the exterior.

In the lots of Brick and Limburger cheese studied, there was a quantitative and a qualitative difference in the amino acid patterns at the end of ten weeks of aging. After Limburger cheese was wrapped, the free amino acids continued to increase in concentration; whereas, after the Brick cheese was waxed, the rate of liberation of amino acids was reduced as compared with Limburger. Hydroxyproline was markedly higher in concentration in the Brick cheese than in the Limburger.

No correlation between the presence of any single amino acid and characteristic flavor development in Limburger or Brick cheese was established during the aging period by organoleptic judging of the samples.