590. Quantitative estimation of the amino-acids in Cheddar cheese and their importance in flavour

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Abstract
Quantitative data have been obtained concerning the amounts of individual amino-acids present in the aqueous phase of Cheddar cheese during the ripening process. They differed from the amounts found in casein by the larger amounts of basic amino-acids, smaller quantities of proline and the presence of ornithine. Tasting tests showed that amino-acids contribute an important background flavour to Cheddar cheese. An unidentified substance or group of substances, representing 7–9% of the total ninhydrin-positive material in the serum of ripe cheese, has been observed. The author gratefully acknowledges the interest and advice of Dr N. J. Berridge, and the technical assistance of Mrs K. Kelly. Thanks are also due to Miss H. R. Chapman for making the cheese.