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Gouda cheese

Krzysztof Młynek, Adam Oler, Karolina Zielińska, Jolanta Tkaczuk, Wiesława Zawadzka
BACKGROUND: The growing interest in ripening cheeses in Poland has increased milk production, which enhances the need to improve its quality. One method is to increase the fat and casein content of milk.       In effect, the proportions of these ingredients affect production efficiency and quality of cheese. Most milk components, and the maturity of the cheese, are associated with two qualities which are very important for consumers, hardness and fusibility...
April 2018: Acta Scientiarum Polonorum. Technologia Alimentaria
Imran Taj Khan, Muhammad Nadeem, Muhammad Imran, Muhammad Ajmal, Sadaqat Ali
Effect of mango kernel fat (MKF) on antioxidant characteristics and lipolysis of Gouda cheese was investigated. Milk fat (3.5%) was partially replaced with MKF i.e. 5, 10, 15 and 20% concentrations (T1 , T2 , T3 and T4 ). Cheese prepared from 100% milk fat served as control. Cheese samples were ripened for 90 days at 6 ± 1 °C and analysed at 0, 45 and 90 days of ripening. Total phenolic contents of control, T1 , T2 , T3 and T4 were 14 ± 0.35, 129 ± 0.75, 188 ± 2.52, 267 ± 10.61 and 391 ± 8...
March 2018: Journal of Food Science and Technology
Andrea Currie, Eleni Galanis, Pedro A Chacon, Regan Murray, Lynn Wilcott, Paul Kirkby, Lance Honish, Kristyn Franklin, Jeff Farber, Rob Parker, Sion Shyng, Davendra Sharma, Lorelee Tschetter, Linda Hoang, Linda Chui, Ana Pacagnella, Julie Wong, Jane Pritchard, Ashley Kerr, Marsha Taylor, Victor Mah, James Flint
Between 12 July and 29 September 2013, 29 individuals in five Canadian provinces became ill following infection with the same strain of Escherichia coli O157:H7 as defined by molecular typing results. Five case patients were hospitalized, and one died. Twenty-six case patients (90%) reported eating Gouda cheese originating from a dairy plant in British Columbia. All of the 22 case patients with sufficient product details available reported consuming Gouda cheese made with raw milk; this cheese had been produced between March and July 2013 and was aged for a minimum of 60 days...
February 2018: Journal of Food Protection
Y Jo, D M Benoist, A Ameerally, M A Drake
Gouda cheese is a washed-curd cheese that is traditionally produced from bovine milk and brined before ripening for 1 to 20 mo. In response to domestic and international demand, US production of Gouda cheese has more than doubled in recent years. An understanding of the chemical and sensory properties of Gouda cheese can help manufacturers create desirable products. The objective of this study was to determine the chemical and sensory properties of Gouda cheeses. Commercial Gouda cheeses (n = 36; 3 mo to 5 yr; domestic and international) were obtained in duplicate lots...
March 2018: Journal of Dairy Science
Marta Sánchez-Paniagua López, Esther Redondo-Gómez, Beatriz López-Ruiz
Electrochemical tyrosinase biosensors for tyramine determination were developed by the immobilization of the enzyme in calcium phosphate materials (CaPs) followed by cross-linking with glutaraldehyde. Tyramine was detected by the electrochemical reduction at -0.1V of the o- enzymatically-formed dopaquinone. Three different CaPs were explored as immobilization systems, monetite, brushite and brushite cement. Biosensors based on brushite matrices provide better analytical properties than the monetite one. Compared to brushite, a 10-fold increase of sensitivity was obtained with the brushite cement-based biosensor, which highlights the effect of brushite crystal formation in the presence of the enzyme in the biosensor performance...
December 1, 2017: Talanta
H Rosales-Bravo, H C Morales-Torres, J Vázquez-Martínez, J Molina-Torres, V Olalde-Portugal, L P Partida-Martínez
AIMS: Identify novel bacterial taxa that could increase the availability of branched-chain amino acids and the amount of distinctive volatiles during skim milk fermentation. METHODS AND RESULTS: We recovered 344 bacterial isolates from stool samples of healthy and breastfed infants. Five were selected based on their ability to produce branched-chain amino acids. Three strains were identified as Escherichia coli, one as Klebsiella pneumoniae and other as Klebsiella variicola by molecular and biochemical methods...
November 2017: Journal of Applied Microbiology
Sun-Young Park, Mi-Young Yoo, Hyun-Dong Paik, Sang-Dong Lim
In this study, we investigated the production of natural benzoic acid (BA) in skim milk fermentation by 5 kinds of commercial cheese starters. Five kinds of starter were inoculated into 10% reconstituted skim milk, and then the culture was incubated at 2-h intervals for 10 h at 30, 35, and 40°C. In fermentation by MW 046 N+LH 13, the starter for making raclette, BA was highly detected after 8 h at 30 and 35°C. In fermentation by LH 13, the starter for making berg, BA steadily increased and was highly detected at 40°C...
April 5, 2017: Journal of Dairy Science
Elaine O'Brien, Susan Mills, Alleson Dobson, L Mariela Serrano, John Hannon, Siobhan P Ryan, Kieran N Kilcawley, Johannes B Brandsma, Wilco C Meijer, Colin Hill, R Paul Ross
We assessed the efficacy of Lactobacillus nodensis CSK964 as an adjunct culture in Gouda cheese under various industrial conditions. We set up 4 different systems: a direct vat inoculum with and without adjunct using the calf rennet Kalase, and an undefined bulk starter culture with and without adjunct using the microbial rennet Milase (both rennets from CSK Food Enrichment, Ede, the Netherlands). During ripening, we subjected the cheeses to the following analyses: viability of starter and adjunct cells, composition, proteolysis, and flavor development by detection of sulfur compounds and descriptive sensory analysis...
March 29, 2017: Journal of Dairy Science
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...
October 2017: 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
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