Upvote 8 Downvote 1. A: Cheddar is a hard cheese with a smooth, firm body that becomes more crumbly with age. Color ranges from nearly white to orange. Gouda on the other hand is a semi-soft to hard cheese similar to Edam, but with a higher butterfat content. Muenster Cheese. This is the American version of the French Munster cheese. Edam Cheese. Replacing one Dutch cheese with another, Edam cheese is an lower fat content alternative to Gouda. Monterey Jack Cheese. Cheddar Cheese.
Havarti Cheese. Gruyere Cheese. The Taste of Gouda. Most of the chemicals that make up this unique taste have been identified. The five tastes are sweet, salty, sour , bitter and umami. Mozzarella is a softer, Italian cheese that has a subtle taste. It's more salty from the brine its made in. It's also not as "cheesey" as others.
White Cheddar is a hard type of cheese that usually has a more pungent or sharp flavor, depending on what kind you buy. Most cheeses range from 5.
However, this range will have exceptions to certain types of cheeses such as Camembert cheese which has a pH of 7. During the cheese making process, the pH is measured multiple times. Each type of cheese may have a slightly different process and pH level. With calories per ounce, cheddar has more calories than most other commonly-eaten cheeses. With milligrams of sodium, cheddar has more sodium than Swiss and even more than Monterey Jack.
For many years researchers in New Zealand, the UK, Ireland, the Netherlands and elsewhere were aware that there were significant differences in the pH and mineral concentrations of the major cheese varieties. Lawrence et. This approach is illustrated in fig. Swiss, Gouda and Cheshire cheeses fig. Cheddar has a much wider range for both pH and calcium content. The model proposed by Lawrence and his colleagues suggests that the differences between the various traditional cheese types are based to a large extent on the basic structure of the cheese.
This basic structure is ultimately determined by the properties of the protein matrix in the cheese. This is dependent on the pH of the whey at the point when the curds and whey are separated. It is at this point where the mineral content of the cheese and its residual lactose content are largely determined.
The residual lactose will influence the lowest pH, the highest level of acidity, that can be attained. Note that the buffering capacity of the curd will also influence the final pH.
Buffering capacity will also be affected by the pH at which the whey is drained. Why does pH at whey drainage determine cheese type? The explanation involves the effect of pH on the casein micelle and ultimately the properties of the protein aggregates in cheese. The casein micelle is composed of numerous sub-micelles, which are held together by colloidal calcium phosphate.
As pH decreases, acidity increases, and the colloidal calcium phosphate becomes soluble. Put simply, the concentration of the binding agent between the sub-micelles decreases. As the calcium phosphate becomes soluble, the casein micelle starts to disassemble. This process can be monitored by measuring the size of protein aggregates using electron microscopy. This suggests that casein micelles are formed because of two binding mechanisms namely hydrophobic attraction and colloidal calcium phosphate bridging.
The mineral content of cheese is largely determined by the quantity of calcium phosphate lost from the curd, which is mainly dependant upon the pH of the whey at drainage; the pH of the whey at this point is dependant on starter activity. The latter depends on several factors including:. It is this loss of calcium phosphate, and its effect on the properties of protein aggregates in cheese, that is critical to the development of cheese type.
Low acid cheeses high pH such as Swiss have a high mineral content and have protein aggregates largely composed of intact casein micelles. Electron microscopy reveals an extensive protein matrix composed of strings of protein aggregates. Such cheeses have relatively elastic properties. At the other extreme Cheshire cheese has a low mineral content and has very small protein aggregates. Dog's name is Cheddar. Beat that, gouda!
Maybe he'll feel better when he's aged gouda. Not only is gouda delicious, it is probably what the moon is made of. Can't argue with science.
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