Effect of paracasein degradation on sensory properties of Gouda cheese.
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.
Cichosz
Grazyna
G
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
Zalecka
Anna
A
Kornacki
Mariusz
M
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
D002364:Caseins; D017672:Nitrogen Compounds