Library Catalogue

Library Catalogue

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    Union Catalogue of Agricultural Libraries in the Netherlands

    The WUR Library Catalogue contains bibliographic data on books and periodicals held by the libraries of Wageningen University and Research Centre and some 15 associated libraries. Holding data are added to each record.

    Subjects covered include Agrotechnology, Food and Food Production, Plant and Animal Sciences, Soil Science, Geo-information, Landscape and Spatial Planning, Water and Climate, Ecosystem Studies, Economics and Society.

    The joint collections of the participating libraries cover a substantial part of the internationally available scientific literature in these disciplines.

    As far as Dutch scientific literature in these fields is concerned, coverage can be considered near 100%, including much of the so-called "grey literature".

    All titles are entered in their original language. Keywords are added to facilitate subject searching.

    The database is updated every day and now contains over 830.000 records.

Record number 104540
Title The amino acid content of Edam cheese and its relation to flavour
show extra info.
door L.A.M. Ali
Author(s) Ali, L.A.M.
Publisher Wageningen : Veenman
Publication year 1960
Description 64 p ill
Notes Proefschrift Wageningen
Ook verschenen als handelsuitgave
Tutors Mulder, Prof. Dr. H.
Graduation date 1960-04-06
Dissertation no. 278
Author abstract show abstract
A comparison between the quantities of the free amino acids occurring in Edam cheeses of different properties, and the amino acid composition of casein showed these patterns to be usually comparable. Various factors, such as pH and moisture content of the cheese, pasteurized or raw milk, and aseptically drawn or infected milk, hardly affected the amino acid pattern of the cheeses.

Free amino acids (e.g. glutaminic acid) were found to contribute to the basic taste of Edam cheese. The intensity of this basic taste depended not only on the degree of protein degradation, but also on the presence or absence of other breakdown products, and on the consistency of the cheese.

There are however other important and more piquant flavour components since great differences often occurred in the taste of cheeses with the same amino acid pattern.

Online full textINTERNET
On paper FORUM ; STACKS ; NN08202,278
Keyword(s) (cab) edam cheese / gouda cheese / cheeses / animal products / protein content
Categories Dairy Products
Publication type PhD thesis
Language English
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