Edam cheese

Amer, S.N., El-Koussy, L., Ewais, S.M. 1977. Studies on making baby Edam cheese with low-fat content. Egypt. J. Dairy Sci. 5, 215-221. 

Sabikhi, L., Mathur, B. N. (2001). Quahtative and quantative analysis of p-casomorphins in Edam cheese. Milchwissenschcft, 56,198-200. 

NIR Reflectance Data for Moisture, Fat, and Protein (g/100 g) of a Combined Calibration of Gouda (48-I-) and Edam Cheese (40+) Obtained with an InfraAlyzer 500... 

Gouda cheese with 40% fat in dry matter. Edam cheese with 48% fat in dry matter. 

Venema, D. P., Herstel, H., and Elenbaas, H. L. (1987). Determination of ripening time of Edam and Gouda cheese by chemical analysis. Neth. Milk Dairy ]. 41, 215-226. 

Finnish cheeses varieties Edam, Emmental, Turunmaa, Cheddar X ACE-inhibitory Korhonen and Pihlanto-Leppala (2001)... 

Australian cheese varieties Cheddar, Edam, Swiss, Feta, Camembert, Blue vein X Immunomodulatory, ACE-inhibitory, antiamnesic, opioid agonist Dionysius et al. (2000)... 

Wilson s disease With a normal diet, the daily eopper supply amounts to 3-6 mg. In Wilson s disease, however, the copper eontent should be redueed to < 1 mg/ day (using the available food tables). As in haemochromatosis, a lactovegetarian diet is important, but attention should be paid to the very high eopper content of eoarse-grained wholemeal produets, nuts, cheese (Em-mental, Edam) and cocoa. The intestinal absorption of eopper can be reduced further by potassium sulphide (3 X 20 mg), (s. p. 616)... 

FIG. 11. Urea-polyacrylamide gel electrophoretograms of casein (CN) and water-insoluble fractions from a number of Cheddar (C), Swiss (S), Edam (E), Gouda (G), or Blarney (D) cheeses (E. Olthoff and R. Schmidt, unpublished). 

Cheese with small holes (e.g., Gouda, Edam) Buttermilk Lactococcus lactis subsp. lactis Lactococcus lactis subsp. cremoris Lactococcus lactis subsp. lactis biovar. diacetylactis Leuconostoc mesenteroides subsp. cremoris Leuconostoc pseudomesenteroides... 

In recent works, four cheeses have been modeled to be incorporated into the thermodjmamic model fromage frais and three ripened cheese Comte, Emmental and Edam. The nature and number of functional groups used are connected with the composition of part of the molecules of the cheeses (Table 3.11). 

Table 3.11. Comte, Em mental, Edam and fromage tais average composition (in g per 100g of cheese)...

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