title: Effect of paracasein degradation on sensory properties of Gouda cheese.
abstract: The relation between the sensory quality of Gouda cheese and the extent of paracasein degradation, i. e., the content of soluble N, peptide N, amino acid N and amine N, was studied. The above-mentioned parameters of paracasein degradation differently determined the sensory properties of Gouda cheese. The flavour of cheese after 6-week ripening depended to the largest extent on the content of amine N and soluble N. The effect of the content of peptide N on cheese flavour was smaller but statistically significant. Also the smell of Gouda cheese was to the largest extent correlated to the content of amine N. A dependence between smell and the content of peptide N was found only in the cheeses after 4-week ripening. None of the sensory quality parameters of the examined cheeses depended on the content of amino acid N.
authors.affiliation: University of Warmia and Mazury, Faculty of Food Science, Institute of Dairy Science and Technology Development, 10-957 Olsztyn, u. Oczapowskiego 7. Poland. zalecka@uwm.edu.pl
authors.forename: Grazyna
authors.initials: G
authors.lastname: Cichosz
authors.forename: Anna
authors.initials: A
authors.lastname: Zalecka
authors.forename: Mariusz
authors.initials: M
authors.lastname: Kornacki
mesh_terms: D002364:Caseins / Q000378:metabolism*; D002611:Cheese / Q000032:analysis / Q000592:standards*; D003258:Consumer Behavior; D005285:Fermentation; D005524:Food Technology; D017672:Nitrogen Compounds / Q000032:analysis / Q000378:metabolism*; D013649:Taste; D013997:Time Factors
chemical_list: D002364:Caseins; D017672:Nitrogen Compounds