A Quantitative Appraisal of the Free Amino Acids in Foreign Type Cheese

Abstract

A quantitative estimation of the free amino acids and related compounds of 30 commercial foreign type cheese revealed that free amino acids were present in concns. from a trace to more than 6 mg./g. of cheese with glutamic acid, leucines, valine, and basic amino acids predominating. No foreign cheese type could be solely identified by its chromato-graphic amino acid pattern, although some differences were observed. Roquefort-Blue types and Emmenthaler-Swiss types were distinguished to some extent from Limburger and Camembert cheese types by the greater concns. of many of the individual amino acids existing in the former cheese.