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.
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Csapó, J., Varga-Visi, É., Lóki, K. et al. The influence of manufacture on the free D-amino acid content of Cheddar cheese. Amino Acids 32, 39–43 (2007). https://doi.org/10.1007/s00726-006-0355-5
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DOI: https://doi.org/10.1007/s00726-006-0355-5