�ber die Zusammensetzung der ?Tr�nenfl�ssigkeit? von Emmentaler K�se

Proline production by propionibacteria

“…33 in poor-quality Swiss cheese, but in high-grade Swiss cheese, it was 1.93 to 2.05 (45). Schormuller et al (200) found that the amino acid composition of the tear fluid of Swiss cheese was qualitatively, but not quantitatively, equal to that of casein. Proline content was about twice as great in the tear fluid.…”