Editing Gouda cheese (section)

=== Chemical properties ===
The amount of moisture that is present in Gouda cheese plays an important part in determining its texture; cheeses that include higher moisture levels tend to be softer and more creamy, whilst cheeses that have a lower moisture levels tend to be stiffer and may develop a crystalline structure as they age. In most cases, Gouda cheese has a high moisture content, falling in the range of 40% to 50%.<ref name=":0">{{cite journal |last1=Jo |first1=Y. |last2=Benoist |first2=D.M. |last3=Ameerally |first3=A. |last4=Drake |first4=M.A. |title=Sensory and chemical properties of Gouda cheese |journal=Journal of Dairy Science |date=March 2018 |volume=101 |issue=3 |pages=1967–1989 |doi=10.3168/jds.2017-13637 |pmid=29274971 |doi-access=free }}</ref>

A cheese's fat content not only contributes to its texture, but also contributes to its flavor, and affects its melting properties.<ref>{{cite journal |last1=Carunchia Whetstine |first1=M.E. |last2=Drake |first2=M.A. |last3=Nelson |first3=B.K. |last4=Barbano |first4=D.M. |title=Flavor Profiles of Full-Fat and Reduced-Fat Cheese and Cheese Fat Made from Aged Cheddar with the Fat Removed Using a Novel Process |journal=Journal of Dairy Science |date=February 2006 |volume=89 |issue=2 |pages=505–517 |doi=10.3168/jds.S0022-0302(06)72113-0 |pmid=16428619 |doi-access=free }}</ref> The fat content allows for the transportation and release of flavour-enhancing chemicals, increasing the cheese's overall flavour profile. Gouda cheese has a variable fat content, typically ranging from 20% to 40%.<ref name=":3">{{Cite web |title=FoodData Central |url=https://fdc.nal.usda.gov/fdc-app.html#/food-details/171241/nutrients |access-date=2023-07-24 |website=fdc.nal.usda.gov |archive-date=3 April 2019 |archive-url=https://web.archive.org/web/20190403171801/https://fdc.nal.usda.gov/fdc-app.html#/food-details/171241/nutrients |url-status=dead }}</ref> 

Certain aroma-active chemicals found in Gouda cheese are responsible for the cheese's distinctive flavour, which can be traced back to six components:

* [[Diacetyl]]
* [[2-Methylbutanal]]
* [[Isovaleraldehyde|3-Methylbutanal]]
* [[Methional]]
* [[Ethyl butyrate]]
* [[Acetic acid]]<ref name=":0"/>

Casein (the primary protein found in cows' milk) is the predominant type of protein found in gouda cheese, leading to the cheese's high protein content. During the manufacturing process, casein coagulates to create curds, contributing to the cheese's stiffness and overall structure.<ref>{{cite journal |last1=Hermans |first1=Wesley J H |last2=Fuchs |first2=Cas J |last3=Hendriks |first3=Floris K |last4=Houben |first4=Lisanne H P |last5=Senden |first5=Joan M |last6=Verdijk |first6=Lex B |last7=van Loon |first7=Luc J C |title=Cheese Ingestion Increases Muscle Protein Synthesis Rates Both at Rest and During Recovery from Exercise in Healthy, Young Males: A Randomized Parallel-Group Trial |journal=The Journal of Nutrition |date=1 April 2022 |volume=152 |issue=4 |pages=1022–1030 |doi=10.1093/jn/nxac007 |pmid=35020907 |pmc=8971000 }}</ref>