The white particles in Cheddar cheese have been reported by Dorn and Dahlberg (2) to consist primarily of tyrosine, whereas Tuckey et al. Shock et al. Cystine was found to be a third major component. The divergence in the results of different workers indicated the importance of studying white particles from different lots of cheese. Therefore this study was" carried out to determine whether or not the white particles from different lots of Cheddar cheese have the same chemical composition.
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Harper et al. (1953) studied this question.
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