Guest guest Posted February 2, 2008 Report Share Posted February 2, 2008 The Maillard reaction during the ripening of Manchego cheese Nieves Corzoa, Mar Villamiel , a, María Ariasa, Salvio Jiménez-Pérezb and Francisco José Moralesb a Instituto de Fermentaciones Industriales, (C.S.I.C.) C/ de la Cierva, 3 28006 Madrid, Spain b Instituto del Frío (C.S.I.C.) Ciudad Universitaria s/n, 28040 Madrid, Spain Received 18 October 1999; revised 24 May 2000; accepted 24 May 2000. Available online 1 September 2000. Abstract The Maillard reaction was studied in semi-industrial Manchego cheese during ripening, through measurement of furosine and galactose. An accumulation of galactose was observed during the initial period of ripening, probably due to the inability of Streptococcus thermophilus to metabolise galactose. However, a considerable decrease in galactose content and increase in furosine amount were found after 15 days of ripening. No further formation of furosine was observed after 45 days. This fact could be attributable to the exhaustion of galactose due to its participation in Maillard reaction and/or its utilisation by the microorganisms Lactococcus and Lactobacillus. Furosine seems to be a useful indicator of the Maillard reaction during ripening of Manchego cheese. > My brain is working a little better, I think, and my wheels are > spinning . . . > > If the lactose breakdown in the yogurt results in galactose, which > some > have found they need to strain out . . . then it would make sense that > certain lactose cheeses have galactose in them. Has anyone, who does > better with strained yogurt, found there are certain cheeses that they > tolerate better? > > Thanks > Orlinda - OR > Celiac - 2006 > SCD - Sept. 2007 > > > > Carol F. Celiac, SCD 8 years,MCS, Latex Allergy http://www.celiac.com/authors/143/Carol-Frilegh http://www.talkaboutcuringautism.org/gfcf-diet/sc-diet.htm Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 2, 2008 Report Share Posted February 2, 2008 Thanks, Carol, for looking that up. I guess that would be a no for galactose in cheese. I'm kinda bummed about that answer, though. I don't understand why cheese should be hard to digest if there is no lactose in it. Can the bad bacteria feed off of undigested cheese? Orlinda - OR Celiac - 2006 SCD - Sept. 2007 > > > My brain is working a little better, I think, and my wheels are > > spinning . . . > > > > If the lactose breakdown in the yogurt results in galactose, which > > some > > have found they need to strain out . . . then it would make sense that > > certain lactose cheeses have galactose in them. Has anyone, who does > > better with strained yogurt, found there are certain cheeses that they > > tolerate better? > > > > Thanks > > Orlinda - OR > > Celiac - 2006 > > SCD - Sept. 2007 > > > > > > > > Carol F. > > Celiac, SCD 8 years,MCS, Latex Allergy > http://www.celiac.com/authors/143/Carol-Frilegh > http://www.talkaboutcuringautism.org/gfcf-diet/sc-diet.htm > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 2, 2008 Report Share Posted February 2, 2008 I read that cheese becomes a much more easily digestible and desirable article of food when cooked and have found it to be true for me. > Thanks, Carol, for looking that up. I guess that would be a no for > galactose in cheese. I'm kinda bummed about that answer, though. > > I don't understand why cheese should be hard to digest if there is no > lactose in it. Can the bad bacteria feed off of undigested cheese? > > Carol F. Celiac, SCD 8 years,MCS, Latex Allergy http://www.celiac.com/authors/143/Carol-Frilegh http://www.talkaboutcuringautism.org/gfcf-diet/sc-diet.htm Quote Link to comment Share on other sites More sharing options...
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