Increases in Soluble Nitrogen and Bitter Flavor Development in Cottage Cheese

Open Access
Publisher Website
Google Scholar
Abstract
Soluble N, (expressed as percent of total nitrogen) was significantly higher (P< 0.05) in fresh cottage cheese curd made with cultures and rennet extract than in curd made by direct acidification. Increases in soluble N by cultures and rennet extract were not associated with bitter flavor. Significantly higher (P < 0.05) soluble N in bitter market cottage cheese than in nonbitter indicated soluble N had increased in the bitter cheeses during storage and handling. Development of bitter flavor was associated with increases in soluble N and psychrophilic bacteria.

This publication has 5 references indexed in Scilit: