Gouda Cheese Research Articles

EVALUATION OF GOUDA CHEESE FIRMNESS BY COMPRESSION TESTS

AbstractCheese maturity, test temperature, crosshead speed, sample shape, sample height and surface area influence the force‐compression behaviour of Gouda cheese in an Instron Universal Testing Machine. Introducing mineral oil or Emery paper between the sample's surfaces and the compression plates affects the shape of the compressed samples. Cine‐film records indicate that deformation is barrel‐shaped (convex) with Emery paper and under normal test conditions, and concave with mineral oil. In the first two test situations friction prevents the cheese surfaces from spreading to the same extent during sample compression as when using mineral oil. Compression as modified by friction may be the principal factor associated with the subjective evaluation of firmness by squeezing samples between the fingers. Firmness evaluation by chewing involves still higher percent compressions which, in Instron tests, lead to sample breakdown and crack propagation.

Growth and Preservation Parameters for Preparation of a Mixed Species Culture Concentrate for Cheese Manufacture

The production of a frozen concentrated cheese starter by batch culture fermentation of a mixed species cheese starter culture consisting of Streptococcus cremoris and Streptococcus diacetilactis was investigated. A response surface analysis to optimize growth conditions was made using 20% NaOH or 20% NH4OH as neutralizers and pH and temperature as variables. The yield of cell mass was about two-fold higher using NH4OH as the neutralizer. The optimal growth conditions for the latter were pH 6.1 to 6.5 and 24 to 27 C. Optimal balance of species of one S. diacetilactis per six S. cremoris cells was observed from a growth pH of 6.1 to 6.4 and temperatures of 23 to 26 C using NH4OH. A pH of 6.2 to 6.5 and temperature of 25 to 27 C yielded cells of highest acid-producing ability when NH4OH was the neutralizer. Cultures grown at 25 C using NH4OH were also more resistant to freezing than NaOH neutralized cultures. Glycerol was the only cryoprotective agent examined which protected the culture during freezing and frozen storage. Lactose and malic acid appeared to have a destructive effect on the starter concentrate during frozen storage. Conditions of growth and type of cryoprotective agent affected each species individually. Gouda cheese prepared from a frozen concentrate was equivalent in quality to that prepared from a conventional bulk starter culture.

Volatile trace components in Gouda cheese

Volatile trace components in Gouda cheese

Brine Soluble Protein of Cheddar and Gouda Cheese

Brine soluble proteins of Cheddar and Gouda cheese prepared from milks of different composition were characterized by origin, composition, and electrophoretic properties. The protein originated in the cheese curd, but its composition was not constant throughout aging. Initially, αs1-casein and β-casein were the major electrophoretic components, but 5h after addition of rennet extract two hydrolytic components appeared. In both varieties, the αs1-casein decreased with the production of additional components. Change was less in the β-casein component.Although the electrophoretic patterns of the cheeses were much less distinct than those of the corresponding brine soluble proteins, the number of components was the same in each case.Enrichment of milk with calcium and variety characteristics (i.e., Cheddar or Gouda) had a greater influence on the electrophoretic properties of brine soluble proteins than did the casein/fat ratio of the milk.αs1-casein tended to be hydrolyzed more rapidly in Gouda than in Cheddar cheese.

Occurrence of Clostridia in White Pickled Domiati and Gouda Cheeses

Commercial white pickled “Domiati” and “Gouda” cheeses were examined for the presence of Clostridia. These organisms were detected in 72% of the Domiati and 80% of the Gouda samples. Their identification revealed that Clostridium tyrobutyricum , followed by Cl. perfringens , predominated in the Domiati cheese, while Cl. tyrobutyricum and Cl. sporogenes were the most prevalent in the Gouda cheese. Weißer gepökelter, handelsüblicher “Domiati”-und “Gouda”-Käse wurde auf Anwesenheit von Clostridien geprüft. Diese Organismen konnten in 72% der “Domiati”- und in 80% der “Gouda”-Käseproben nachgewiesen werden. Die Identifizierung dieser Organismen zeigte die vorherrschende Anwesenheit von Clostridium tyrobutyricum , gefolgt von Cl. perfringens im Doiniati-Käse, während Cl. tyrobutyricum und Cl. sporogenes die meist vorkommenden im Gouda-Käse waren.

Phenolic Flavor in Cheese

A new type of flavor defect in Gouda cheese was studied. This defect can be best described by the term phenolic. By means of gas chromatography and infrared spectrophotometry the component responsible for this defect was identified as p-cresol. Its threshold value in Gouda cheese was estimated to be 0.3ppm. It could be established that phenolic flavor is caused by a special group of lactobacilli isolated from inadequately filtered rennet. Other types of lactobacilli, also present in contaminated rennet, were found to be responsible for the putrid flavor and a new type of late gas defect in cheese.Bacteriological control of the rennet is, therefore, indispensable to ensure the production of cheese without the defects.

Major Free Fatty Acids in Gouda Cheese

Major Free Fatty Acids in Gouda Cheese

On the Sampling of Cheese for Chemical Inspection

Comparison of the two sampling methods of cheese for chemical inspections was carried out; i. e. the International Standard Method, issued by FAO under the Code of Principles of Milk and Milk Products, and the domestic tentative sampling method, Sanitary Inspection Guide, issued by the Ministry of Health and Welfare.One of the following three techniques was used in both methods for the sampling of cheeses.a) sampling by cutting a sectorb) sampling by means of a trierc) taking a complete cheese as a sampleDomestic Blue Cheese was used as a material for technique a), domestic Gouda Cheese for technique b) and imported canned Camembert Cheese for technique c). The cheeses were analyzed, after sampling, for moisture and fat contents.No difference in anlysis values was observed for technique a) between the two sampling methods; while, in case of technique b), higher moisture values and lower fat contents were obtained by the International Method, because in this method not less than 2cm of the extremity was cut off from the plug to close the hole made in the cheese. In case of technique c), differences in the analysis values are apt to appear when surface-ripened cheese was used as a material, because in the domestic tentative method it is prescribed that the rind of surface-ripened cheese had better be excluded before sampling is done.