Gouda cheese salting

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). 

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). 

Precursors of bitter substances in milk and dairy product foods are quite often proteins and mineral salts. Bitter substances are some peptides produced by enzyme proteolysis (see Section 2.3.3.2.1). Bitterness is especially typical for certain dairy products such as cheeses, yoghurt and casein hydrolysates (see Section 2.3.3.2). For example, the bitterness of ripened Gouda cheese was found to be primarily induced by calcium (CaCl2) and magnesium (MgCl2)... 

Godfioy et al. studied the dynamics and interaction of water bound to milk proteins (caseins) as a iimction of aging. A dry salted mozzareUa-style (pasta filata or hot-streched) and a gouda-style cheese were manufaetured for this project. The proton spin-lattice relaxation rate of the samples is described by a Power Low function in the Larmor Frequency. All the curves terminate in a plateau at low field and its relaxation rate is directly related to the degree of hydration of the protein that increases with ripening. 

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