Cheese | Dutch-Type Cheeses
作者： E.M. Düsterhöft , W. Engels , G. van den Berg
DOI: 10.1016/B978-0-08-100596-5.00668-5
关键词: Dry matter 、 Chymosin 、 Pasteurization 、 Food science 、 Lactose 、 Flavor 、 Materials science 、 Scalding 、 Edam cheese 、 Farmer cheese
摘要: Dutch-type cheeses, with Gouda and Edam cheese as major representatives, are semihard, sliceable, shreddable cheeses. Their typical composition is 40–52% fat in dry matter 55–63% moisture unripened fat-free cheese, pH 5.2–5.4. Characteristic features of their production technology the use pasteurized cow's milk mixed-strain mesophilic starter cultures, renneting a chymosin preparation, cutting coagulum at moderate gel strength. By washing/scalding curd temperatures, while still high, contents moisture, lactate, minerals adjusted. cheeses brine-salted, coated, naturally ripened for 4–6 weeks up to more than 1 year, or alternatively foil-ripened relatively short periods (rindless cheese). During ripening, flavor (changing from mild strong), texture soft elastic when young smooth, shorter, even brittle after long maturation), appearance (a few small eyes formed DL- L-starters) develop. This combined result lactose citric acid fermentation, proteolysis amino conversion, limited extent lipolysis. The adjunct cultures has broadened diversity profiles varieties (e.g., low fat) within group.
sci-hub.st 参考文章(13)
M. Verschueren, W.J.M. Engels, J. Straatsma, G. van den Berg, P. de Jong, Modelling Gouda ripening to predict flavour development. Improving the Flavour of Cheese. pp. 537- 563 ,(2007) , 10.1533/9781845693053.4.537
G. van den Berg, Semi-hard cheeses. Mechanisation and automation in dairy technology. pp. 225- 249 ,(2001)
G. van den Berg, W.C. Meijer, E.-M. Düsterhöft, G. Smit, Gouda and related cheeses Cheese: Chemistry, Physics and Microbiology. ,vol. 2, pp. 103- 140 ,(2004) , 10.1016/S1874-558X(04)80041-1
P. Walstra, H.J.M. van Dijk, J.C. Akkerman, Holes in Dutch type cheese. 1. Conditions allowing eye formation. Netherlands milk and dairy journal. ,vol. 43, pp. 453- 476 ,(1989)
Fred A.. Exterkate, Arno C.. Alting, Charles J. Slangen, Conversion of αS1-casein-(24-199)-fragment and β-casein under cheese conditions by chymosin and starter peptidases Systematic and Applied Microbiology. ,vol. 18, pp. 7- 12 ,(1995) , 10.1016/S0723-2020(11)80442-X
Gerrit Smit, Annette Verheul, Richard van Kranenburg, Eman Ayad, Roland Siezen, Wim Engels, Cheese flavour development by enzymatic conversions of peptides and amino acids Food Research International. ,vol. 33, pp. 153- 160 ,(2000) , 10.1016/S0963-9969(00)00029-6
G. van den Berg, F.A. Exterkate, Technological parameters involved in cheese ripening International Dairy Journal. ,vol. 3, pp. 485- 507 ,(1993) , 10.1016/0958-6946(93)90028-X
Gerrit Smit, Bart A. Smit, Wim J.M. Engels, Flavour formation by lactic acid bacteria and biochemical flavour profiling of cheese products FEMS Microbiology Reviews. ,vol. 29, pp. 591- 610 ,(2005) , 10.1016/J.FMRRE.2005.04.002
R. Neeter, C. de Jong, H.G.J. Teisman, G. Ellen, DETERMINATION OF VOLATILE COMPONENTS IN CHEESE USING DYNAMIC HEADSPACE TECHNIQUES Flavour Science#R##N#Recent Developments. pp. 293- 296 ,(1996) , 10.1533/9781845698232.5.293
M.A.J.S. van Boekel, G. van den Berg, M.G. van den Berg, Mass transfer processes involved in Gouda cheese manufacture, in relation to casein and yield Netherlands milk and dairy journal. ,vol. 50, pp. 501- 540 ,(1996)