Contribution of enzymes from rennet, starter bacteria and milk to proteolysis and flavour development in Gouda cheese

F.M.W. Visser

    Research output: Thesisinternal PhD, WU

    Abstract

    <p/>A method for the aseptic manufacture of cheeses, free either from rennet or from rennet and starter, is described, allowing the action of starter bacteria and milk protease to be studied without the interference of rennet. These cheeses, together with aseptic starter-free cheeses, were used to elucidate the contribution of rennet, starter bacteria and milk protease to breakdown of protein and to development of bitterness and cheese flavour during ripening of Gouda cheese. Their combined action was studied in normal aseptic cheeses, allowing the estimation of possible interactions. Different amounts of enclosed rennet and different starter cultures, either 'bitter' or 'non-bitter', were used in the cheeses. Proteolysis was characterized by different analytical methods.
    Original languageEnglish
    QualificationDoctor of Philosophy
    Awarding Institution
    Supervisors/Advisors
    • Vos, E.A., Promotor
    Award date25 Nov 1977
    Place of PublicationWageningen
    Publisher
    Publication statusPublished - 1977

    Keywords

    • cheeses
    • netherlands

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