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  • Identification of Bitter Peptides in Aged Cheddar Cheese

    Creator:
    Kuhfeld, Russell
    Abstract:
    Bitterness is a common flavor attribute of aged cheese, but excessive levels are a flaw leading to consumer rejection. Bitterness in cheese has been primarily associated with milk casein-derived peptides of medium size (500–3,000 Da) and relative hydrophobicity. Herein, we demonstrate a novel approach for the identification of bitter peptides...
    Resource Type:
    Masters Thesis
    Full Text:
    of the seven peptides being dipeptides (group IV) (RG, KP, 17 FG, RP, KF) with large