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Ingredient
1 compound identified — FoodAtlas / FooDB verified
Highlighted compounds are flavor-active · click to view molecular profile
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Traditional cheesemaking — kefir cultures, raw milk, no commercial starters
Home cheesemaking bible — mozzarella to cheddar, 100 recipes
Mesophilic cultures for aged cheese production
Mesophilic cultures for aged cheese production
“A 5 times concentration factor (80% volume reduction) yielded Gouda cheese more similar in moisture, Instron hardness, and proteolysis to the conventional Gouda cheese.”
5 times concentration factor → yielded → Gouda cheese more similar in moisture, Instron hardness, and proteolysis to the conventional Gouda cheese
“The determination of apparent Poisson ratios of Gouda cheese resulted in numbers close to the theoretical value for incompressible materials of 0.5.”
Gouda cheese → has → apparent Poisson ratio
“3-aminopropionamide was identified and quantified for the first time in foods, namely, in Gouda cheese. Although the fresh cheese contained low amounts of 3-aminopropionamide, its concentrations were much increased to approximately 1300 mug/kg after thermal processing”
3-aminopropionamide → is identified and quantified → in Gouda cheese
“For such materials, of which Gouda cheese is an example, the flow properties greatly affect the fracture behaviour. From the effect of variation in composition (fat, water, NaCl and Ca content, pH) and maturation on the behaviour of Gouda cheese, it may be concluded that this cheese may be considered as a composite material.”
Gouda cheese → affects → rheological and fracture behaviour
“Key aroma-active volatile compounds included diacetyl, 2- and 3-methylbutanal, 2-methylpropanal, methional, ethyl butyrate, acetic acid, butyric acid, homofuraneol, δ-decalactone, and 2-isobutyl-3-methoxypyrazine.”
Gouda cheese → contains → 3-methylbutanal