Adaptation of the Tyramine Method to Routine Cheese Analysis

In a previous paper (3) the authors presented data on the tyramine concentration of various cheeses. The method used was one applied from the studies of Bellamy and Gunsalus (1) on bacterial metabolism. Although the results obtained on cheese were accurate, the method was not conducive to large-scale operations. This was due to pre-extraction of the cheese fat and to formation of emulsions in the extraction tube produced by rapid rates of extraction. As a result, slow extraction rates were used with 48 hr. being considered average extraction time for a sample of cheese.