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Gouda cheese

Ka-Yeon Lee, Hyun-Ju Yang, Kyung Bin Song
This study aims to develop a puffer fish skin gelatin (PSG) film that contains Moringa oleifera Lam. leaf extract (ME) as a new biodegradable film. With the increase in ME concentration, the tensile strength and elongation at break of the PSG film increased, whereas the oxygen permeability and water vapor permeability decreased. In addition, the PSG film with ME exhibited antimicrobial activity against Listeria monocytogenes and antioxidant activity. To apply the ME-containing PSG film to food packaging, Gouda cheese was wrapped with the ME-containing PSG film...
November 2016: Journal of Food Science and Technology
Lisa N McAuliffe, Kieran N Kilcawley, Jeremiah J Sheehan, Paul L H McSweeney
Liposome-encapsulated ethylenediaminetetraacetic acid (EDTA) was incorporated into a model miniature Gouda-type cheese (20 g) in order to assess its effect on rennet gelation, starter viability, pH, and moisture content. EDTA was encapsulated within 2 different food-grade proliposome preparations, Pro-Lipo Duo and Pro-Lipo C (50% and 40% unsaturated soybean phospholipids and 50% and 60% aqueous medium, respectively), using the following high-shear technologies: Ultra-Turrax (5000 rpm), 2-stage homogenization (345 bar), or microfluidization (690 bar)...
October 25, 2016: Journal of Food Science
Nam Su Oh, Jae Yeon Joung, Ji Young Lee, Sae Hun Kim, Younghoon Kim
This study characterized the microbial diversity and chemical properties of Gouda cheese made by probiotics during ripening periods. Lactobacillus plantarum H4 (H4) and Lactobacillus fermentum H9 (H9), which demonstrate probiotic properties and bioactivity, were used as adjunct starter cultures. Gouda cheese made with H4 (GCP1) and H9 (GCP2) demonstrated the highest production of formic acid and propionic acid, respectively. Moreover, the bacterial diversity, including richness and evenness of nonstarter lactic acid bacteria (NSLAB), increased in probiotic cheeses...
October 5, 2016: Journal of Agricultural and Food Chemistry
Rita Nilsen, Are H Pripp, Arne T Høstmark, Anna Haug, Siv Skeie
BACKGROUND: High blood pressure (BP) is the leading risk factor for global disease burden, contributing to 7% of global disability adjusted life years. Angiotensin converting enzyme (ACE)-inhibiting bioactive peptides have the potential to reduce BP in humans. These peptides have been identified in many dairy products and have been associated with significant reductions in BP. OBJECTIVE: The objective of this trial was to examine whether a cheese rich in ACE-inhibiting peptides (Gamalost(®)), or a standard Gouda-type cheese could lower BP...
2016: Food & Nutrition Research
Yannis Manios, George Moschonis, Christina Mavrogianni, Eghm van den Heuvel, Cécile M Singh-Povel, Mairead Kiely, Kevin D Cashman
OBJECTIVE: The primary aim of the present study was to examine the effectiveness of daily consumption of vitamin D3-enriched, reduced-fat Gouda-type cheese on 25-hydroxyvitamin D (25(OH)D) concentration in postmenopausal women. Health-related quality of life (HRQL) indices were examined as secondary outcomes. DESIGN: This is a single-blinded (i.e., to study participants), randomized, controlled food-based dietary intervention study. METHODS: A sample of 79 postmenopausal women (55-75 years old) was randomized either to a control group (CG: n = 39) or an intervention group (IG: n = 40) that consumed, as part of their usual diet, 60 g of either non-enriched or vitamin D3 enriched Gouda-type cheese, respectively, for eight consecutive weeks (i...
July 22, 2016: European Journal of Nutrition
Ellen Wemmenhove, Hein J F van Valenberg, Marcel H Zwietering, Toon C M van Hooijdonk, Marjon H J Wells-Bennik
Minimal inhibitory concentrations (MICs) of undissociated lactic acid were determined for six different Listeria monocytogenes strains at 30 °C and in a pH range of 4.2-5.8. Small increments in pH and acid concentrations were used to accurately establish the growth/no growth limits of L. monocytogenes for these acids. The MICs of undissociated lactic acid in the pH range of 5.2-5.8 were generally higher than at pH 4.6 for the different L. monocytogenes strains. The average MIC of undissociated lactic acid was 5...
September 2016: Food Microbiology
E Wemmenhove, M H J Wells-Bennik, A Stara, A C M van Hooijdonk, M H Zwietering
This study describes the diffusion of NaCl and water in Gouda cheese during brining and ripening. Furthermore, we established water activity as a function of the NaCl-in-moisture content in Gouda cheese during ripening. We determined NaCl content, water content, and water activity in block-type Gouda cheeses that were brined for 3.8d and foil-ripened for a period of 26 wk, and in wheel-type Gouda cheeses that were brined for 0.33, 2.1, or 8.9d and subsequently nature-ripened for a period of 26 wk. The calculated diffusion coefficients of NaCl during brining were 3...
July 2016: Journal of Dairy Science
Oylum Erkus, Victor C L de Jager, Renske T C M Geene, Ingrid van Alen-Boerrigter, Lucie Hazelwood, Sacha A F T van Hijum, Michiel Kleerebezem, Eddy J Smid
DNA based microbial community profiling of food samples is confounded by the presence of DNA derived from membrane compromised (dead or injured) cells. Selective amplification of DNA from viable (intact) fraction of the community by propidium monoazide (PMA) treatment could circumvent this problem. Gouda cheese manufacturing is a proper model to evaluate the use of PMA for selective detection of intact cells since large fraction of membrane compromised cells emerges as a background in the cheese matrix during ripening...
July 2, 2016: International Journal of Food Microbiology
G F Tansman, P S Kindstedt, J M Hughes
Crystals in cheese may be considered defects or positive features, depending on the variety and mode of production (industrial, artisanal). Powder x-ray diffractometry (PXRD) offers a simple means to identify and resolve complex combinations of crystals that contribute to cheese characteristics. The objective of the present research was to demonstrate the application of PXRD to study crystals from a range of different cheese types, specifically Cheddar, Parmigiano-Reggiano, Gouda, and soft washed-rind (smear ripened) cheeses...
2015: Dairy Science & Technology
T Chatzimitakos, V Exarchou, S A Ordoudi, Y Fiamegos, C Stalikas
A selective method for the extraction and determination of six biogenic amines (BAs) by NMR is presented. Briefly, BAs are extracted into an organic solvent via the use of an ion pairing agent, followed by a back extraction in D2O in order to acquire the (1)H NMR spectra. The method is studied with respect to the critical experimental parameters and is successfully applied to selected food substrates (dark chocolate, banana, gouda cheese) and biological samples (urine and blood plasma) signifying its potential as an alternative tool for BAs determination...
July 1, 2016: Food Chemistry
Yulia B Monakhova, Rolf Godelmann, Claudia Andlauer, Thomas Kuballa, Dirk W Lachenmeier
Vegetable oils and fats may be used as cheap substitutes for milk fat to manufacture imitation cheese or imitation ice cream. In this study, 400 MHz nuclear magnetic resonance (NMR) spectroscopy of the fat fraction of the products was used in the context of food surveillance to validate the labeling of milk-based products. For sample preparation, the fat was extracted using an automated Weibull-Stoldt methodology. Using principal component analysis (PCA), imitation products can be easily detected. In both cheese and ice cream, a differentiation according to the type of raw material (milk fat and vegetable fat) was possible...
2013: International journal of food science
Makoto Shiota, Ai Iwasawa, Ai Suzuki-Iwashima, Fumiko Iida
The impact of flavor composition, texture, and other factors on desirability of different commercial sources of Gouda-type cheese using multivariate analyses on the basis of sensory and instrumental analyses were investigated. Volatile aroma compounds were measured using headspace solid-phase microextraction gas chromatography/mass spectrometry (GC/MS) and steam distillation extraction (SDE)-GC/MS, and fatty acid composition, low-molecular-weight compounds, including amino acids, and organic acids, as well pH, texture, and color were measured to determine their relationship with sensory perception...
December 2015: Journal of Food Science
Catherine A Durham, Andrea Bouma, Lisbeth Meunier-Goddik
Artisan cheese makers lack access to valid economic data to help them evaluate business opportunities and make important business decisions such as determining cheese pricing structure. The objective of this study was to utilize an economic model to evaluate the net present value (NPV), internal rate of return, and payback period for artisan cheese production at different annual production volumes. The model was also used to determine the minimum retail price necessary to ensure positive NPV for 5 different cheese types produced at 4 different production volumes...
December 2015: Journal of Dairy Science
Imène Felfoul, Salwa Bornaz, Aroua Baccouche, Ali Sahli, Hamadi Attia
The objective of this paper is to study the effect of milk-fat replacement on Gouda cheeses composition, lipolysis and sensory characteristics. A Gouda cheese-like product was prepared from the substitution of milk fat with emulsified olive oil. For comparison, the low-fat variant without fat replacers and the full-fat cheese were also studied. Milk samples are initially pasteurized at 72 °C for 3 s, cooled to 35 °C, and added with 0.016 g L(-1) of lactic ferments and 0.30 mL L(-1) of microbial rennet...
October 2015: Journal of Food Science and Technology
Alexander Gill, Denise Oudit
In this article, we discuss the enumerative analysis for Escherichia coli O157 in two raw milk Gouda cheese products (A and B), implicated in an outbreak of 29 cases of E. coli O157:H7 illness that occurred across Canada in 2013. Samples were enumerated for E. coli O157 by most probable number (MPN) over a period of 30 to 60 days after the end of the outbreak. Samples (55.55 g) of product A (n = 14) were analyzed at 146 to 180 days postproduction. E. coli O157 was isolated from six samples at 19.9 to 44.6 MPN/kg...
September 2015: Journal of Food Protection
Rita Nilsen, Arne Torbjørn Høstmark, Anna Haug, Siv Skeie
BACKGROUND: Cheese is generally rich in saturated fat, which is associated with increased risk for cardiovascular diseases. Nevertheless, recent reports suggest that cheese may be antiatherogenic. OBJECTIVE: The goal of this study was to assess whether intake of two types of Norwegian cheese, with widely varying fat and calcium content, might influence factors of the metabolic syndrome and serum cholesterol levels differently. DESIGN: A total of 153 participants were randomized to one of three groups: Gamalost(®), a traditional fat- and salt-free Norwegian cheese (50 g/day), Gouda-type cheese with 27% fat (80 g/day), and a control group with a limited cheese intake...
2015: Food & Nutrition Research
Hee Young Choi, Chul Ju Yang, Kap Seong Choi, Inhyu Bae
This study was conducted in order to evaluate the quality characteristics of Gouda cheeses supplemented with fruit liquor (Prunusmume or Cornus officinalis). Fruit liquor was supplemented to Gouda cheeses during preparation. Changes in chemical composition, lactic acid bacterial population, pH, water-soluble nitrogen, sensory characteristics, and proteolysis were monitored in the prepared ripened cheese. The electrophoresis patterns of cheese proteins, fruit liquor functional component concentrations, and the flavonoid content of the cheeses were also determined...
2015: Journal of Animal Science and Technology
Satsuki Inagaki, Seiji Fujikawa, Yoshiyuki Wada, Kenji Kumazawa
The aroma concentrates of the three maturation stages of Gouda-type cheeses were prepared by combining the solvent extraction and the solvent assisted flavor evaporation techniques. The aroma extract dilution analysis applied to the volatile fraction revealed 31 odorants that were identified or tentatively identified from the 38 odor-active peaks with FD factors between 4(3) and 4(8). By comparison with the FD factors in the three maturation stages of the cheeses, 16 odorants, including 12-methyltridecanal, which is a newly identified odorant from the cheese, increased with the increasing maturation stage of the cheese...
2015: Bioscience, Biotechnology, and Biochemistry
Ashish Pathak, Amit K Srivastava, Pradeep K Singour, Panchanan Gouda
Monoamine oxidases A and B (MAO-A and B) play a critical role in the metabolism of intracellular neurotransmitters of the central nervous system. For decades, MAO inhibitors have proven their clinical efficacy as potential drug targets for several neurological and neurodegenerative diseases. Use of first generation non selective MAO inhibitors as neuropsychiatric drugs elicited several side effects like hypertensive crisis and cheese reaction. Therefore their use is now limited due to non-selectivity towards MAO isoforms and inhibition of metabolizing enzymes like cytochrome P450...
2016: Central Nervous System Agents in Medicinal Chemistry
M Spus, M Li, S Alexeeva, J C M Wolkers-Rooijackers, M H Zwietering, T Abee, E J Smid
The compositional stability of the complex Gouda cheese starter culture Ur is thought to be influenced by diversity in phage resistance of highly related strains that co-exist together with bacteriophages. To analyze the role of bacteriophages in maintaining culture diversity at the level of genetic lineages, simple blends of Lactococcus lactis strains were made and subsequently propagated for 152 generations in the absence and presence of selected bacteriophages. We first screened 102 single-colony isolates (strains) from the complex cheese starter for resistance to bacteriophages isolated from this starter...
August 2015: Journal of Dairy Science
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