Proteolysis and acid phosphatese activity in cheeses of Gouda type made with different starters
1999
Drab, V. (Milcom, Tabor (Czech Republic). Vyzkumny Ustav Mlekarensky) | Vejdova, M. | Sajdok, J. | Hynek, R.
Influence of five different mesophilic starters on proteolysis, free amino acids and water soluble peptides content and acid phosphatase activity in Gouda cheese during 120 days of ripening were tested. The most intensive breakdown of proteins was observed in cheeses made with starter 933, the lowest breakdown in cheeses made with starter 1026. After 120 days of ripening the total amount of free amino acids was 182 mmoles/kg for cheeses made with starter 933 and 71 mmoles/kg for cheeses made with starter 1026. The most abundant amino acids were glutamic acid (11-17 %), leucine (10-17 %) and lysine (8-21 % of total content). Appreciable differences were also found in the content of water soluble peptides. The level of acid phosphatase activity was influenced by age of cheese and by starter used. The lowest values after 5 and 120 days of ripening were observed for cheeses made with starter 973 (0.88x10E(-4); 0.56x10E(-4), the highest for cheeses made with starter F24 (3.04x10E(-4); 2.80x10E(-4) phosphatase units/g dry matter).
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