Review on cheese bitter peptide and method for reducing its quantity.

Twenty-two free amino acid (FAA) concentrations were observed during manufacture (1st, 3rd and 7th days of production) and ripening period (42 days storing at 8°C) of “Olomoucké tvarůžky” (PGI, smear acid cheese). Sensory attributes were also analysed during ripening period. The free amino acids were determined by means of ion-exchange chromatography. The development of the individual FAA content positively correlated with the ripening period (r = 0.7734–0.9229; P < 0.01).The results gave information about the development precursors (FAA) of typically sensory active compound in “Olomoucké tvarůžky” (PGI) during its production and especially ripening. In conclusion, we found that free amino acid concentration as finally products of proteolysis are positive with improved flavour.

Proteolysis

Flavour

Cheese ripening

10.15414/jmbfs.2015.4.special3.130-134

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Cheese‐Ripening and Cheese Flavour Technology

B. A. Law

This chapter contains sections titled: Introduction The breakdown of milk proteins to flavour compounds in cheese Breakdown of milk lipids in cheese Lactose and citrate metabolism in cheese The commercial drive for cheese-ripening and flavour technology Commercial opportunities created by cheese-ripening and flavour technologies Methods for the controlled and accelerated ripening of cheese EMCs and cheese flavour products Acknowledgements References

Flavour

Cheese ripening

10.1002/9781444323740.ch7

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Citations (21)

Cheese as flavor ingredient and current status in enzyme-modified cheese technique.

Akademik Gida (2016)

Zafer Erbay Deniz Baş Perihan Kendirci Mustafa Çam Haşim Kelebek

Ingredient

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