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Accumulation of free amino acids during cheese ripening of some types of Danish cheese

, : Accumulation of free amino acids during cheese ripening of some types of Danish cheese. Milchwissenschaft 27(9): 556-559

Free amino acid production in Danbo, Havarti, Samsoe, Maribo, Danablue and Danish Camembert cheeses was studied over ripening periods of 8 months. Free amino acids amounted to about 5, 6, 9, 9, 9 and 5% of total protein (N X 6.37) respectively in 4 months and to 8, 11, 12, 12 and 30% for the first 5 in 8 months.


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