caa a22 4500 463185242 CHVBK 20180406164851.0 cr unu---uuuuu 170326e20070101xx s 000 0 eng 10.1007/s00726-006-0355-5 doi (NATIONALLICENCE)springer-10.1007/s00726-006-0355-5 The influence of manufacture on the free D-amino acid content of Cheddar cheese [Elektronische Daten] [J. Csapó, É. Varga-Visi, K. Lóki, Cs. Albert] Summary.: The changes in the concentration and those of composition of alanine, aspartic acid and glutamic acid enantiomers were investigated during manufacture of Cheddar cheese. The amount of D-alanine increased continuously during ripening following the liberation of L-alanine originated from the proteolysis of milk proteins. There was slightly more D-aspartic and D-glutamic acid in the dry matter of curd after pressing than before pressurization. The D-amino acid content and the ratio of the D-enantiomers related to the total amount of free amino acids differed significantly among cheeses produced with different single-strain starters. The D-amino acid composition changed during manufacture, but the influence of the strain selection was not significant on the D-amino acid pattern. Springer-Verlag, 2006 Keywords: D-alanine - D-aspartic acid - D-glutamic acid - Cheddar cheese manufacture - Autolysis nationallicence Csapó J. Faculty of Animal Science, Institute of Chemistry, University of Kaposvár, Kaposvár, Hungary aut Varga-Visi É. Faculty of Animal Science, Institute of Chemistry, University of Kaposvár, Kaposvár, Hungary aut Lóki K. Faculty of Animal Science, Institute of Chemistry, University of Kaposvár, Kaposvár, Hungary aut Albert Cs Sapientia - Hungarian University of Transylvania, Csíkszereda Campus, Csíkszereda, Romania aut Amino Acids Springer-Verlag 32/1(2007-01-01), 39-43 0939-4451 32:1<39 2007 32 726 https://doi.org/10.1007/s00726-006-0355-5 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s00726-006-0355-5 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Csapó J. Faculty of Animal Science, Institute of Chemistry, University of Kaposvár, Kaposvár, Hungary aut NATIONALLICENCE 700 1- Varga-Visi É. Faculty of Animal Science, Institute of Chemistry, University of Kaposvár, Kaposvár, Hungary aut NATIONALLICENCE 700 1- Lóki K. Faculty of Animal Science, Institute of Chemistry, University of Kaposvár, Kaposvár, Hungary aut NATIONALLICENCE 700 1- Albert Cs Sapientia - Hungarian University of Transylvania, Csíkszereda Campus, Csíkszereda, Romania aut NATIONALLICENCE 773 0- Amino Acids Springer-Verlag 32/1(2007-01-01), 39-43 0939-4451 32:1<39 2007 32 726 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer