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Free amino and fatty acids in commercial Swiss cheese


, : Free amino and fatty acids in commercial Swiss cheese. J. Dairy Sci, 37: 6, 639

The amounts of cysteic acid, taurine, proline, lysine and histidine tended to increase, of threonine, serine, asparagine, glutamic acid, tyrosine, phenyl-alanine and tryptophan to decrease, and of aspartic acid and glycine to remain constant as ripening progressed. There was no relationship between the age of the cheese and the amounts of fatty acids. Propionic, butyric and higher acids were found in each of the 13 cheese studied and valeric in all but one.

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