The amino acid content of Edam cheese and its relation to flavour

L.A.M. Ali

Research output: Thesisinternal PhD, WU

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.
Original languageEnglish
QualificationDoctor of Philosophy
Awarding Institution
  • Wageningen University
Supervisors/Advisors
  • Mulder, H., Promotor, External person
Award date6 Apr 1960
Place of PublicationWageningen
Publisher
Publication statusPublished - 1960
Externally publishedYes

Keywords

  • edam cheese
  • gouda cheese
  • cheeses
  • animal products
  • protein content

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