Studies in the Ripening of Limburger Cheese. I.

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Abstract
The ripening of Limburger and Brick cheese was studied by quantitatively determining the free amino acids liberated during the aging period using a unidimensional paper chromato-graphic technique. In Limburger cheese, ripening occurred simul- taneously in the surface area and the interior but the amino acid concentration was much greater in the surface area due to the growth of Bacterium linens. Characteristic flavor development occurred after wrapping Limburger cheese and waxing Brick cheese, but the flavors of the two varieties could not be correlated with the concentration of any specific amino acid liberated.