The Effect of Added Amino Acids on the Flavor of Cheddar Cheese Made from Pasteurized Milk

Abstract

Of the amino acids normally present in casein, nineteen were added in 0.04% amts. to cheese curd made from pasteurized milk, as a possible means of improving the flavor of Cheddar cheese, either directly or as substrata for enzyme or microbial activity. Eight amino acids which showed some possible beneficial effect in the first 2 series, were used in amts. of 0.04% and 0.13% in a 3d series of cheese to determine any effect of increased amino acid content on typical flavor development. Histidine imported a definitely undesirable flavor, while serine possibly had a favorable effect on both flavor development and bacterial growth. All other amino acids had no consistent desirable effects upon flavor development.