Tyrosine in Cheddar Cheese

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Abstract
A study was made of the quantitative aspects of free tyrosine, the total tyrosine liberated and the tyramine content of commercial and experimental Cheddar cheese. In well-ripened Cheddar cheese amounts of free tyrosine as high as 2630 r and as low as 348 r/g of cheese, dry weight, were observed. In well ripened cheddar cheese total tyrosine liberated from protein ranged in value from 1341 to 3583 r/g, dry weight. The total tyrosine liberated in cheddar cheese during most of the ripening period appears to be a result of hydrolysis at the expense of the lower peptides, appreciable amounts being liberated even after soluble protein had attained its maximum value. Total tyrosine liberated was considered to be a more sensitive criterion of cheese-ripening than are soluble protein values.