The Tyramine Content of Cheese

The process of cheese ripening produces a variety of nitrogenous decomposition products, some of which must exert an important influence upon the ripening process. Yet relatively little is known concerning the nature of many of these compounds, their concentration in cheese, their specific rSle in ripening, and their nutritional value. For example, information is relatively meager on the amino acids freed in cheese during ripening, and even less is known concerning the respective amines which may be formed from these amino acids.