title: The influence of manufacture on the free D-amino acid content of Cheddar cheese.
abstract: 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.
authors.affiliation: Faculty of Animal Science, Institute of Chemistry, University of Kaposvár, Kaposvár, Hungary. csapo@mail.atk.u-kaposvar.hu
authors.forename: J
authors.initials: J
authors.lastname: Csapó
authors.forename: E
authors.initials: E
authors.lastname: Varga-Visi
authors.forename: K
authors.initials: K
authors.lastname: Lóki
authors.forename: Cs
authors.initials: C
authors.lastname: Albert
mesh_terms: D002611:Cheese / Q000032:analysis*; D026603:D-Aspartic Acid / Q000032:analysis*; D005504:Food Analysis; D008894:Milk Proteins / Q000032:analysis* / Q000737:chemistry
chemical_list: D008894:Milk Proteins; D026603:D-Aspartic Acid