Characteristics of Gouda cheese supplemented with fruit liquors.

Hee Young Choi,Kap Seong Choi,Inhyu Bae,Chul Ju Yang

doi:10.1186/s40781-015-0048-2

Hee Young Choi, Kap Seong Choi + Show 2 more

Open Access

https://doi.org/10.1186/s40781-015-0048-2

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Abstract

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. The addition of fruit liquor did not affect (p> 0.05) the appearance or sensory characteristics of the cheeses. Higher amounts of crude ash, mineral, and flavonoids (p< 0.05) were observed in the liquor supplemented cheese than in the control cheese. Findings from this study suggest that wine supplemented Gouda could provide additional nutrients while maintaining flavor and quality.

Highlights

Gouda cheese originated in the Netherlands, but similar varieties are produced worldwide from pasteurized cow’s milk, which is acidified by a mesophilic starter containing citrate-positive bacteria
The ripening period was faster in cheese supplemented with fruit liquor than in the control cheese, and texture, hardening, and density were greater in cheese supplemented with fruit liquor than in the control cheese
Our results from a compositional analysis of Gouda cheese supplemented with fruit liquors (PM or CO) showed no significant differences in moisture and crude protein, but both were significantly higher in crude mineral and crude fat than the control cheese

Summary

Introduction

Gouda cheese originated in the Netherlands, but similar varieties are produced worldwide from pasteurized cow’s milk, which is acidified by a mesophilic starter containing citrate-positive bacteria. The inside diameter of an average Gouda wheel measures approximately 25.4 cm, with a thickness of 16.5 cm. The percentage of water in this particular cheese varies from 41.25 to 45.43%, with an average of 43.5% (Charles, [1]). Et Zucc (Measil), which is found in Continental Southeast Asia, Korea, China, and Japan, and distributed only in temperate regions of various Oriental countries is a unique plant variety [3]. P. mume fruit are processed commercially into pickled products, juices, or liquors in Japan [4]. Some of the polysaccharide fractions in P. mume exhibit various biological activities, including the mutagenicactivation of the alternative pathway of the complement complex, the activation of clot formation in human plasma, andantioxidant activity and free radical scavenging in methanol aqueous extracts of 100 plants [5]

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