Contributions to the Chemistry of Cheddar Cheese

M. Nierenstein

doi:10.1017/S0021859600001325

Contributions to the Chemistry of Cheddar Cheese

Published online by Cambridge University Press: 27 March 2009

M. Nierenstein

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M. Nierenstein: Affiliation:
Bio-chemical Laboratory, Chemical Department, University of Bristol.

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The ‘ripening’ of cheese consists of a number of chemical changes affecting the fats, proteins and carbohydrates. The protein changes are of the general proteolytic character and are produced by bacteria, fungi, rennet-enzymes and other enzymes formed by bacteria and fungi during their growth in the cheese. The products derived from casein—the main protein-constituent of cheese—are intermediate digestive substances together with aminoacids, and secondary products formed by bacteria from the aminoacids. In a thorough study of the cheeseripening process it is of fundamental importance to ascertain what specific compounds are formed. Such knowledge must be possessed before the actual working of the process can be fully understood. It is well known to everybody connected with the manufacture of cheese that the quality of the final product depends on the nature of the ripening process.

Type: Research Article
Information: The Journal of Agricultural Science , Volume 4 , Issue 3 , January 1912 , pp. 225 - 244

DOI: https://doi.org/10.1017/S0021859600001325 [Opens in a new window]
Copyright: Copyright © Cambridge University Press 1912

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^{page 225 note 1} Nierenstein, M., “The transformation of proteins into fat during the ripening of Cheese,” Proceedings of the Royal Society, B. 83, p. 301 [1911].CrossRef Google Scholar

^{page 226 note 1} Von, Herwerden, Zeitschr. f. physiolog. Chemie, 52, 184 [1907].Google Scholar

^{page 226 note 2} The name “Tyrocasein” from the Greek τνρòs (cheese) would express my view better; however, as it will be seen further, that name has been adopted by Winterstein for one of the intermediate products formed during the ripening process.

^{page 226 note 3} Weidemann, , Landwirtsch. Jahrb. 11, 587 [1882].Google Scholar

^{page 226 note 4} Rose u. Schulze, ibid. 13, 115 [1884].

^{page 226 note 5} Benecke u. Schulze, ibid. 16, 317 [1887].

^{page 227 note 1} van Slyke, and Hart, , Amer. Chan. Journ. 28, 429 [1902]Google Scholar and ibid. 29, 371 [1903].

^{page 227 note 2} Winterstein, , Zeitschr. f. physiol. Chemie, 41, 485 [1904].CrossRef Google Scholar

^{page 227 note 3} Winterstein u. Thöni, ibid. 38, 28 [1902].

^{page 227 note 4} Bisegger, , Dissertation, Zurich [1907].Google Scholar

^{page 227 note 5} Winterstein, l.c.

^{page 227 note 6} Winterstein, l.c.

^{page 227 note 7} Bisegger, l.c.

^{page 227 note 8} Proust, , Ann. Chim. et Phys. [2], 10, 40 [1818].Google Scholar

^{page 227 note 9} Sieber, , Jour, prakt. Chemie [2], 21, 213 [1880].Google Scholar

^{page 227 note 10} Winterstein, u. Thöni, Zeitschr. f. physiol. Chemie, 36, 28 [1902].CrossRef Google Scholar

^{page 228 note 1} Steinegger, , Landwirtsch. Jahrb. 15, 132 [1886].Google Scholar

^{page 228 note 2} Winterstein, , Zeitschr. f. physiol. Chemie, 41, 485 [1904].CrossRef Google Scholar

^{page 228 note 3} All those aminoacids which I have proved for the first time to be present in cheese are marked ^*.

^{page 228 note 4} Emil, Fischer, Zeitschr. f. physiol. Chemie, 33, 151 [1901];Google Scholar see also ibid. 39, 155 [1903] and Abderhalden, ibid, 44, 23 [1905], 63, 19 [1907].

^{page 229 note 1} Skraup, , Monatsheft f. Chemie, 29, 791 [1908].CrossRef Google Scholar

^{page 229 note 2} Kossel, u. Kutscher, Zeitschr. f. physiol. Chemie, 31, 382 [1900].Google Scholar

^{page 229 note 3} Emil Fischer, ibid. 33, 151 [1901].

^{page 229 note 4} van Slyke, and Hart, (Amer. Chem. Jour. 29, 380 [1903]), who have examined an American Cheddar cheese after 4½ months' ripening, state: “We are led to conclude that arginin does not exist in appreciable quantities in cheese of this age.” These authors only obtained from 3 kgrms. cheese, 0·255 gr. arginin.Google Scholar

^{page 230 note 1} Benecke, E.Schulze, u., Landwirtsch. Jahrb. 16, 317 [1887];Google Scholar Ulrich Weichmann, ibid. 1728 [1888]; Winterstein, , Zeitschr. f. physiol. Chemie, 41, 485 [1904];CrossRef Google ScholarBisegger, , Dissertation, Zurich [1907].Google Scholar

^{page 230 note 2} In the semi-popular report by J. A. Coward, “On researches into some of the chemical changes involved in Hard-Cheese Production,” p. 16, we find the interesting statement: “Water extracts from cheese (six months old) can readily enough be shown to contain crystalline bodies and leucin and tyrosin are easily detectable.”

^{page 230 note 3} M. Nierenstein, Report on the Swiss Institutions connected with the Milk Industry, etc. (Chemical Department, University of Bristol, 1909).

^{page 230 note 4} See Emil, Fischer, Untersuchungen über Aminosäuren, Polypeptide und Proteine, p. 30 (Berlin, 1903).Google Scholar

^{page 231 note 1} Abderhalden, u. Funk, Zeitschr. f. physiol. Chemie, 53, 17 [1907].Google Scholar

^{page 231 note 2} Czapeck, , Hofmeister's Beiträge, 1, 338 [1902], 2, 657 [1904].Google Scholar

^{page 231 note 3} Emmerling, , Ber. d. deutsch. chem. Gesellsch. 35, 2289 [1902].CrossRef Google Scholar

^{page 231 note 4} Bisegger, , Dissertation, Zurich, pp. 24–27.Google Scholar

^{page 231 note 5} Highly interesting ore the results of van Slyke, and Hart, (Amer. Chem. Jour. 30, 1 [1908]) on the relation of carbon dioxide to proteolysis in the ripening of cheese, to which special reference is here made.Google Scholar

^{page 232 note 1} Winterstein, u. Thöni, Zeitschr. f. physiol. chemie, 36, 28 [1902].CrossRef Google Scholar

^{page 232 note 2} van Slyke, and Hart, , Amer. Chem. Jour. 29, 271 [1903].Google Scholar

^{page 232 note 3} M., Nierenstein, Proc. Royal Society, B. 83, p. 301 [1911].Google Scholar

^{page 232 note 4} Emil, Fischer, Zeitschr. f. physiol. Chemie, 33, 151 [1901].Google Scholar

^{page 232 note 5} Slimmer, , Ber. d. deutsch. chem. Gesellsch. 35, 400 [1902].CrossRef Google Scholar

^{page 232 note 6} Ellinger, ibid. 32, 3542 [1899], Zeitschr. f. physiol Chemie, 63, 544 [1907]; P. Mayar, ibid. 43, 59 [1904]; E. Baumann, ibid. 4, 312, 417 [1880], Ber. d. deutsch. chem. Gesellsch. 12, 1450 [1878].

^{page 233 note 1} See Abaerhalden's, Biochemisches Handlexicon, 4, p. 120 [1910].Google Scholar

^{page 233 note 2} For details see Emil, Fischer, Über Aminosäuren, Polypeptide und Proteine [Berlin, 1906]Google Scholar and Plimmer, R. H. A., The chemical constitution of Proteins, 1 [London, 1908].CrossRef Google Scholar

^{page 233 note 3} Abderhalden, and Rostoski, , Zeitschr. f. physiol. Chemie, 44, 265 [1905], 46, 125 [1905].CrossRef Google Scholar

^{page 234 note 1} Emil, Fischer, Ber. d. deutsch. chem. Gesellsch. 32, 2451 [1899].Google Scholar

^{page 234 note 2} Abderhalden, , Biochemische Arbeitsmethoden, 2, p. 527.Google Scholar

^{page 235 note 1} Slimmer, , Ber. d. deutsch. chem. Gesellsch. 35, 400 [1902].CrossRef Google Scholar

^{page 235 note 2} Emil Fischer and Warburg, ibid. 38, 3997 [1905].

^{page 235 note 3} Abderhalden, , Handbuch d. biochemischen Arbeitsmethoden, 2, p. 493.Google Scholar

^{page 235 note 4} Abderhalden, u. Teruuchi, Zeitschr. f. physiol. Chemie, 45, 473 [1905].Google Scholar

^{page 235 note 5} The M.P. for tyrosin is given by Erlenmeyer, und Lippe, (Annal. d. Chemie, 219, 170), 290—295°,Google Scholar and by Emil, Fischer (Ber. d. deutsch. chem. Gesellsch. 32, 3638 [1900]), 310—314°.Google Scholar The M.P. for the benzoyl-derivative by Erlenmeyer, und Harsley, (Annal. d. Chemie, 307, 141) 182°, by Emil Fischer (l.c.) 191—193°.Google Scholar

^{page 235 note 6} Steudel in Abderhalden's Handbuch der biochemischen Arbeitsmethoden, 2, p. 498.Google Scholar

^{page 236 note 1} F., Ehrlich, Ber. d. deutsch. chem. Gesellsch. 37, 1828 [1904].Google Scholar

^{page 237 note 1} Emil, Fischer, Zeitschr. f. physiol. Chemie, 44, 265 [1905].Google Scholar

^{page 239 note 1} Skita, Emil Fischer u., Zeitschr. f. physiol. Chemie, 33, 177 [1901].Google Scholar

^{page 240 note 1} F., Ehrlich, Ber. d. deutsch. chem. Gesellsch. 37, 1828 [1904].Google Scholar

^{page 241 note 1} Emil, Fischer, Zeitschr. f. physiol. Chemie, 33, 174 [1901].Google Scholar

^{page 241 note 2} Emil, Fischer, Ber. d. deutsch. chem. Gesellsch. 33, 2385 [1906].Google Scholar

^{page 241 note 3} Emil, Fischer, Zeitschr. f. physiol. Chemie, 33, 174 [1900].Google Scholar

^{page 242 note 1} See Weigert, Emil Fischer u., Ber. d. deutschen chem. Gesellsch. 35, 3772 [1902],Google Scholar also Clara Wildenow, ibid. 28, 3189 [1895] and Drechsel, , Zeitschr. f. physiol. Chemie, 25, 527 [1898].Google Scholar

^{page 243 note 1} Steudel, in , Abderhalden'sHandbuch d. biochemischen Arbeitsmethoden, 2, p. 505.Google Scholar

^{page 243 note 2} Knoop, , Beitrüge z. chem. Physiol. u. Pathologie, 11, 336 [1908].Google Scholar

^{page 243 note 3} Pauly, , Zeitschr. f. physiol. Chemie, 42, 514 [1904].CrossRef Google Scholar

^{page 243 note 4} Emil Fischer u. Suzuki, ibid. 45, 405 [1905], also Ber. d. deutsch. chem. Gesellsch 38, 4173 [1905].CrossRef Google Scholar

^{page 243 note 5} Ackermann, in Abderhalden's, Handbuch der biochemischen Arbeitsmethoden, 2, p. 1002.Google Scholar

^{page 243 note 6} Putresein and cadaverin have also been found in the ethereal extraot of Cheddar cheese (M., Nierenstein, Proc. Roy. Soc. B. 83, p. 304 [1911]).Google Scholar

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