Scientists Unlock the Secret of Gouda Cheese
Gouda is a type of cheese that was first made in Holland. It’s made out of cow milk. Today Gouda cheese is produced all over the world, including places like the United States and Israel. The creators of the cheese borrowed the name Gouda from a local city. Since it was first created, Gouda cheese has become everyone’s favorite. It’s the first flavor that disappears off the food tray.
It’s been more than 800 years since Dutch cheese makers first created the amazing Gouda cheese we have all come to love. While most people agree that the taste of Gouda cheese is amazing, no one understood exactly why the cheese managed to maintain both its creamy texture and unforgettable taste until now. Scientist have solved the mystery of gouda cheese. The answer is peptides.
Unlocking the mystery of Gouda cheese wasn’t easy. It kept researchers baffled for decades. Eventually studies revealed that the sources of most of the tastes, including the umami, but researchers remained baffled by the kokumi taste. No matter how hard they tried, the answer to their question refused to reveal itself.
It was a team of German researchers who decided they were going to solve the final mystery of Gouda cheese once and for all. To do this they took two chunks of Gouda, one that had been made just four weeks prior and one that was a nice mature forty-four weeks and went to work breaking down the molecular structure of both chunks.
The researchers also worked with a taste panel that were quick to agree that whatever it was that gave the Gouda cheese its kokumi flavor was more apparent in the older cheese than the recently made chunk. With the taste test completed, the researchers turned to some scientific instruments, including a mass spectrometer and started to analyze the samples. The improved equipment which hadn’t been available for earlier tests as well as better peptide information made it possible for the German researchers to discover that the volume of peptides in the aged Gouda cheese was a great deal higher than it was in the fresher sample.
Age wasn’t the only thing that impacted the peptides ability to alter the Gouda’s flavor. In order to achieve the full kokumi flavor that everyone loves, the acidity level had to be exactly right and the cheesemaker needed to pay careful attention to the amount of salt they used. Based on the experiment, the team of German researchers has come to the conclusion that the peptides found in Gouda cheese take a long time to develop.
The German study of Gouda cheese is important for two different reasons. The first is to assuage curiosity. People have always been obsessed with understanding why Gouda has such a unique flavor. Now we know. The second reason is one that has the potential to really impact the dairy industry. Armed with this fresh peptide information, it might be possible to use natural peptides to alter the way a wide variety of dairy products taste.