The sensory properties of gouda-type cheese depending on the degree of paracasein degradation.
The proteolysis in cheeses produced with working starter was different than in those produced with concentrate. Different dynamics of proteolysis (N-soluble) and peptolysis (N-amino acid) during ripening resulted in different sensory properties of gouda-type cheeses. Visible differences occurred in eye formation and texture. The cheeses produced from milk with added lisozyme were characterised by more soft, elastic texture compared with respective cheeses from milk with saltpetre.
Cichosz
G
G
University of Warmia and Mazury in Olsztyn, Institute of Dairy Science and Technology Development, Heweliusza 1, 10-957 Olsztyn, Poland.
Zalecka
A
A
Dzwolak
W
W
Kujawski
N
N
D002364:Caseins / Q000378:metabolism*; D002611:Cheese / Q000382:microbiology / 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