Studies in the Ripening of Limburger Cheese. I.

The objective of this work was to determine the ripening agents, their surface and subsurface effects, and differences in the amino acids of Limburger and Brick cheese during ripening. It was found that ripening proceeded more rapidly in the rind than in the interior of the cheese. The same amino acids were present at the same time in both the rind and the interior, but a greater concentration was found in the rind. Bacterium linens hydrolyed proteins quicker than other agents in Limburger cheese, and was responsible for the rapid ripening of the exterior. After Limburger cheese was wrapped, free amino acids increased; whereas, after Brick cheese was waxed, the rate of liberation of amino acids decreased. There was no correlation between any amino acid and the flavor of either Limburger or Brick cheese.