Influence of an elevated curing temperature on the rate of protein breakdown in Baby Gouda cheese
2001
Danque, A.S. | Davide, C.L.
Four batches of Baby Gouda cheese were manufactured and cured at 18 deg C (control) and 25 deg C (experimental) to determine the efffects of an elevated curing temperature on the rate of protein breakdown in the cheese. Sampling was done at start or ripening 4, 8 and 12 weeks after manufacture. Comparison of the chemical composition showed highly significant difference between the control and experimental cheese. Cheeses cured at 25 deg C have lower moisture content, higher fat and total protein contents and pH values. However, no significant difference was observed for salt. Comparison of the degree of protein breakdown showed significantly higher percentage of TCA-soluble nitrogen and PTA-soluble nitrogen in the experimental cheeses than in the control cheeses. Polyacrylamide gel electrophoresis showed identical patterns for protein breakdown in both experimental and control cheeses. Evaluation of the cheeses at 8 and 12 weeks showed higher scores for cheeses cured at lower temperature (18 deg C) with respect to flavor and aroma, body characteristics and color. The use of a higher curing temperature in Gouda cheese accelerated the rate of protein breakdown but sensory evaluation of the cheeses gave lower scores for cheeses ripened at a higher temperature (25 deg C). Since curing at 25 deg C resulted to poor quality cheeses, it is not therefore recommended for ripening Gouda cheese
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