Cheese, gouda

G. van den Berg and co-workers. The use ofRennilaseNE for the Manufacture of Gouda Cheese, Ni2o report R 126,1987. 

Fig. 5. Dutch Gouda cheeses coated with poly(HAMCL) latex...

Fig. 6. Comparison of the percentage average weight loss of Dutch Gouda cheeses treated with either a poly(HAMCL) latex coating (solid line, 12 cheeses in total) or a commercial cheese coating (dashed line, 6 cheeses) as a function of time...

The first reported case of histamine poisoning from cheese was in 1967 and involved Gouda cheese (Doeglas et ah, 1964). There have been other reported cases involving Swiss (Sumner et ah, 1985), Cheshire (Uragoda and Lodha, 1979), Cheddar (Kahana and Todd, 1981), and Gruyere (Taylor, 1985). 

Fourth, the salt concentration in cheese also influences the production of biogenic amines (Kebary et al., 1999 Joosten, 1988). Gouda cheese contains 3.5 mmol histamine per kg with a salt water ratio of 0.048, and 2.1 mmol histamine with a salt water ratio of 0.026 (Joosten, 1988). Each cheese has its own characteristic free amino acid and biogenic amine profiles, resulting from its specific degradation, interconversion, and synthesis (Polo et al., 1985). 

Other Foods. Cheese has been implicated in several outbreaks of histamine poisoning in the U.S., Canada, France, and the Netherlands (5-8). Swiss cheese has been involved in all of the U.S. incidents and the French outbreak, while Cheddar and Gouda cheese were involved in the Canadian and Dutch outbreaks, respectively. Ham has allegedly been involved in an outbreak in France sauerkraut was implicated in one case in Germany (9) chicken was associated with an outbreak in Japan. 

Bactofugation, a process based on centrifugal separation of bacteria and their spores, is practiced in the Netherlands. Since the spores of lactate-fermenting Clostridia (butyric acid bacteria) are removed, there is less risk that Gouda cheese will develop the late blowing defect caused by the metabolism of these bacteria (Van den Berg et al 1980). 

Most varieties of cheese are cooked by applying heat to the outside of the vessel containing the curd and whey slurry. Gouda cheese curd is heated by first draining a portion of the whey and then adding hot water. The proportion of whey removed and water added is varied to control the amount of residual lactose in the curd. Washing of the curd is also used in cottage and brick cheese manufacture to remove lactic acid and lactose, but in these cases the cheese curds have first been heated. 

The gross proteolysis of casein is probably due solely to rennet and plasmin activity (O Keeffe et al. 1978). Bacterial proteases and peptides are responsible for subsequent breakdown of the large peptides produced by rennet and plasmin into successively smaller peptides and finally amino acids (O Keeffe et al. 1978). If the relative rate of proteinase activity by rennet, plasmin, and bacterial proteases exceeds that of the bacterial peptidase system, bitterness in the cheese could result. Bitter peptides can be produced from a,-,- or /3-casein by the action of rennet or the activity of bacterial proteinase on /3-casein (Visser et al. 1983). The proteolytic breakdown of /3-casein and the subsequent development of bitterness are strongly retarded by the presence of salt (Fox and Walley 1971 Stadhouders et al. 1983). The principal source of bitter peptides in Gouda cheese is 3-casein, and more particularly the C-terminal region, i.e., 3(193-209) and 3(193-207) (Visser et al. 1983). In model systems, bitter peptides are completely debittered by a peptidases system of S. cremoris (Visser et al. 1983). 

J. Culioli and P. Sherman, Evaluation of Gouda Cheese Firmness by Compression Tests, J. Texture Studies, 7 353-372 (1976). 

Fig 1. Scanning electron micrographs of Gouda cheese eaten by 2 different subjects and expectorated after 5 chews. Spitout material was collected in a sieve and rinsed in cold water. Particles were spread on individual aluminium trays and frozen in liquid nitrogen prior to examination. 

Fig. 1 shows, at low magnification, particles of Gouda cheese expectorated after 5 chews. Clearly in this short time span the first subject (top half) has saturated the sample more completely with saliva and caused more extensive melting of the fat, than the second subject (lower half). Such factors may greatly influence the subjects perceptions of the textural character of the cheese. From examination of mastication patterns it may be possible to determine which factors are influential in assessment of food texture. 

Luyten, H., van Vleit, T. and Walstra, P. (1991). Characterization of the consistency of Gouda cheese fiacture properties. Neth. Milk Dairy J. 45, 55-80. 

Haasnoot, W., Stouter, P., and Venema, D. P. (1989). High performance liquid chromatography determination of the extent of proteolysis in Gouda cheese. ]. Chromatogr. 483, 319-329. 

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. 

Saito, T., Nakamura, T., Kitazawa, H., Kawai, Y., and Itoh, T. 2000. Isolation and structural analysis of antihypertensive peptides that exist naturally in Gouda cheese. J. Dairy Sci. 83, 1434-1440. 

Culioli, J., Sherman, P., 1976. Evaluation of Gouda cheese firmness by compression tests,. / Text. Stud. 7, 353-372. 

Hall, D.M., Creamer, L.K. 1972. A study of the sub-microscopic structure of Cheddar, Cheshire and Gouda cheese by electron microscopy. N.Z. J. Dairy Sci. Technol. 7, 95-102. 

Luyten, H. 1988. The Rheological and Fracture Properties of Gouda Cheese. Ph.D. thesis, Wageningen Agricultural University, Wageningen, The Netherlands. 

Rajesh, P., Kanawjia, S.K. 1990. Flavor enhancement in buffalo milk Gouda cheese. Indian J. Dairy Sci. 43, 614-619. 

The involvement of milk protein-derived cytomodulatory peptides to determine the viability of cancer cells is a field of great interest. Commercial yoghurt starter cultures hydrolyse casein to produce bioactive peptides that control colon cell kinetics in vitro. Bioactive sequences of casein modulate cell viability in different human cell cultures. Peptides from an extract of Gouda cheese inhibited growth of leukemia cells even at 1 pmol/L [223]. They were able to induce apoptosis in the tumor cells. Cancer cells are more reactive to peptide-induced apoptosis than non-malignant cells [224]. Casein-derived peptides could have a role in the prevention of colon cancer by blocking proliferation of the epithelium and by... 

Goodhead, K., T.A. Gough, K.S. Webb, J. Stadhouders, and R.H.C. Elgersma The use of nitrate in the manufacture of Gouda cheese. Lack of evidence of nihosamine formation Neth. Milk Dairy 30 (1976) 207-221. 

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