The sensory properties of gouda-type cheese depending on the degree of paracasein degradation.
The proteolysis in cheeses produced with working starter was different than in those produced with concentrate. Different dynamics of proteolysis (N-soluble) and peptolysis (N-amino acid) during ripening resulted in different sensory properties of gouda-type cheeses. Visible differences occurred in eye formation and texture. The cheeses produced from milk with added lisozyme were characterised by more soft, elastic texture compared with respective cheeses from milk with saltpetre.
Caseins↗