Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 525590
Title The amino acid content of Edam cheese and its relation to flavour
Author(s) Ali, L.A.M.
Source University. Promotor(en): H. Mulder. - Wageningen : Veenman - 64
Publication type Dissertation, internally prepared
Publication year 1960
Keyword(s) edammer kaas - goudse kaas - kazen - dierlijke producten - eiwitgehalte - edam cheese - gouda cheese - cheeses - animal products - protein content
Categories Dairy Products
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.

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