Se han examinado las principales fracciones nitrogenadas y los aminoácidos libres de 15 muestras de queso de Fuerteventura, comercial. Las median aritméticas de los diferentes componentes nitrogenadas fueron: N total (en p. 100 de queso) 3,66; y las demás fracciones (en p. 100 del N total): N soluble, 21,77; N no proteico, 7,90; N formol, 6,09; y N amoniacal, 0,42. El valor medio del coeficiente de degradación fue de 6,5. Las concentraciones de tirosina y de triptofano solubles fueron de 170 y 75 mg/ 100 g de queso, respectivamente. Cromatográficamente se detectaron 14 aminoácidos libres. En todas las muestras se detectaron lys, his, asp, glu, orn, ala, pro, lys, val y leu; solo en algunas muestras, phe, arg, met, gly y tyr. Predominaron cuantitativamente leu, val. ylys.

Fifteen samples of commercial I uerteventura cheese have been examined for their contents in several nitrogen fractions and free amino acids. The mean value of the total N (as p. 100 of cheese) was 3.66. The mean values of the different nitrogen fractions (as p. 100 of total N) were respectively: soluble N 21.77, non protein N 7.90, formol N 6.09 and ammo-Mani N 0.42. The decomposition coefficient was 6.5. The mean soluble tyrosine and tryptophan contents were respectively 170 and 75 mg/ 100 g of cheese. Chromatographycally 14 amino acids have been detected. Lys, his, asp. glu, orn, ala, pro, val, and leu were detected in all samples and phe, arg, met, gly and tyr in some of them. Quantitatively leu, val and lys were predominant.