The influence of manufacture on the free D-amino acid content of Cheddar cheese.
The changes in the concentration and those of composition of alanine, aspartic acid and glutamic acid enantiomers were investigated during manufacture of Cheddar cheese. The amount of D-alanine increased continuously during ripening following the liberation of L-alanine originated from the proteolysis of milk proteins. There was slightly more D-aspartic and D-glutamic acid in the dry matter of curd after pressing than before pressurization. The D-amino acid content and the ratio of the D-enantiomers related to the total amount of free amino acids differed significantly among cheeses produced with different single-strain starters. The D-amino acid composition changed during manufacture, but the influence of the strain selection was not significant on the D-amino acid pattern.
Csapó
J
J
Faculty of Animal Science, Institute of Chemistry, University of Kaposvár, Kaposvár, Hungary. csapo@mail.atk.u-kaposvar.hu
Varga-Visi
E
E
Lóki
K
K
Albert
Cs
C
D002611:Cheese / Q000032:analysis*; D026603:D-Aspartic Acid / Q000032:analysis*; D005504:Food Analysis; D008894:Milk Proteins / Q000032:analysis* / Q000737:chemistry
D008894:Milk Proteins; D026603:D-Aspartic Acid