A Survey of Various Free Amino and Fatty Acids in Domestic Swiss Cheese

Effect of cook temperature on starter and non-starter lactic acid bacteria viability, cheese composition and ripening indices of a semi-hard cheese manufactured using thermophilic cultures

“…Leucine and phenylalanine are positively correlated with caramel (Lawlor et al, 2002) and bitter flavours (Fox & Wallace, 1997;McSweeney & Sousa, 2000). Threonine is positively correlated with caramel (Lawlor et al, 2002) and sweet (Fox, Guinee, Cogan, & McSweeney, 2000;Lawlor et al, 2002;McSweeney & Sousa, 2000) flavours, as is proline (Hintz, Slatter, & Harper, 1956;Langsrud & Reinbold, 1973;McSweeney & Sousa, 2000). …”

Cheese: Methods of Chemical Analysis

“…Short (15 cm) columns of Dowex-50 were employed by Hintz et al 148 to study free amino acids in a water soluble extract of Swiss cheese. Ali & Mulder l49 also used a method based on that of Moore & Stein l50 to separate amino acids using Dowex-50.…”

Section C. Dairy Chemistry: Part II. The composition of milk and dairy products and methods of analysis

“…In addition to the amino-acids common to most cheese, ornithine is frequently found, and sometimes a-aminobutyric acid (76). In the ripening of commercial Swiss cheese, the concentration of aspartic acid and glycine tended to remain constant, while cysteic acid, proline, lysine and histidine tended to increase and threonine, serine, asparagine, glutamic acid, tyrosine, phenylalanine, and tryptophane tended to decrease (77). Propionic, butyric and higher acids were found in each of the thirteen cheese examined, and valeric acid in all but one.…”