The influence of manufacture on the free D-amino acid content of Cheddar cheese

Amino Acids

Volumn 32, Issue 1, 2007, Pages 39-43

  Csapo J ^a   Varga Visi, E ^a   Loki K ^a   Albert, Cs ^b  

^a SZENT ISTVÁN UNIVERSITY   (Hungary)

^b SAPIENTIA HUNGARIAN UNIVERSITY OF TRANSYLVANIA   (Romania)

Author keywords

Autolysis; Cheddar cheese manufacture; D alanine; D aspartic acid; D glutamic acid

Indexed keywords

ALANINE; AMINO ACID; ASPARTIC ACID; DEXTRO ALANINE; DEXTRO AMINO ACID; GLUTAMIC ACID; MILK PROTEIN;

AUTOLYSIS; BIOMASS PRODUCTION; CHEESE; CONFERENCE PAPER; PASTEURIZATION; PRIORITY JOURNAL; PROTEIN DEGRADATION;

EID: 33845263510     PISSN: 09394451     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00726-006-0355-5     Document Type: Conference Paper

References (14)

1. E Adams 1972 Racemases and epimerases PD Boyer The enzymes Academic Press New York 479
2. H Brückner M Hausch 1990a D-amino acids in dairy products: detection, origin and nutritional aspects. I. Milk, fermented milk, fresh cheese and acid curd cheese Milchwissenschaft 6 357 360
3. H Brückner M Hausch 1990b D-amino acids in dairy products: detection, origin and nutritional aspects. II. Ripened cheeses Milchwissenschaft 7 421 425
4. H Brückner P Jaek M Langer H Godel 1992 Liquid chromatographic determination of D-amino acids in cheese and cow milk. Implication of starter cultures, amino acid racemases, and rumen microorganisms on formation, and nutritional considerations Amino Acids 2 271 287
5. J Csapó Zs Csapó-Kiss J Stefler TG Martin S Némethy 1995 Influence of mastitis on D-amino acid content of milk J Dairy Sci 78 2375 2381
6. S Einarsson S Folestad B Josefsson 1987 Separation of amino acid enantiomers using precolumn derivatization with o-phtaldialdehyde and 2,3,4,6,-tetra-O-acetil-1-thio-β-glucopyranoside J Liquid Chromatogr 10 1589
7. M Friedman 1999 Chemistry, nutrition, and microbiology of D-amino acids J Agric Food Chem 47 3457 3479
8. I Gandolfi G Palla L Delprato F De Nisco R Marchelli C Salvadori 1992 D-amino acids in milk as related to heat treatments and bacterial activity J Food Sci 2 377 379
9. I Gandolfi G Palla R Marchelli A Dossena S Puelli C Salvadori 1994 D-alanine in fruit juices: a molecular marker of bacterial activity, heat treatments and shelf-life J Food Sci 1 152 154
10. K Koncz L Mészáros J Farkas K Pásztorné Huszár R Helt N Lechner 2003 A nyers tej kezelése nagy hidrosztatikus nyomással Tejgazdaság 1 10 14
11. KH Schleifer O Kandler 1972 Peptidoglycan types of bacterial cell walls and their taxonomic implications Bacteriol Rev 4 407 477
12. R Scott 1998 Bacteriology in relation to cheesemaking R Scott Cheesemaking practice Aspen Publishers Gaithersburg 66 68
13. DJ Tipper A Wright 1979 The structure and biosynthesis of bacterial cell walls JR Sokatch LN Ornston The bacteria Academic Press New York 291 426
14. MG Wilkinson TP Guinee DM O'Callaghan PF Fox 1995 Effect of cooking temperature on the autolysis of starter, Lactococcus lactis subsp. cremoris AM2, and the maturation of Cheddar cheese Milchwissenschaft 7 376 380