Effect of Strain of Starter Culture and of Manufacturing Procedure on Bitterness and Protein Breakdown in Cheddar Cheese
Open Access
- 1 March 1962
- journal article
- research article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 45 (3) , 332-342
- https://doi.org/10.3168/jds.s0022-0302(62)89395-3
Abstract
Eleven strains of Streptococcus cremoris were used to make "acid", "normal" and "sweet" cheeses which were exam-ined at 6 mo. of age. Four strains produced nonbitter cheese. Lower acidity levels during manufacture decreased the intensity of bitterness in cheese made with the other 7 strains. Bitterness was closely correlated with average chain lengths of the TCA- soluble peptides in the cheese.This publication has 14 references indexed in Scilit:
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