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Critical Reviews in Food Science and Nutrition Volume 36, 1996 - Issue 5
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Reviews

Bitterness in cheese: A review

Mohammad B. Habibi‐Najafi Department of Food Science and Agricultural Chemistry, Macdonald Campus, McGill University, 21,111 Lakeshore Road, Ste. Anne de Bellevue, PQ, Canada, H9X 3V9
,
Byong H. Lee Dept. of Biotechnology & Enzymology, AFRC Food Res. Inst., Early Gate, Whitenight Rd., Reading, U.K.
&
Dr. Barry Law Food Research and Development Center, Agriculture Canada, Saint‐Hyacinthe, PQ, Canada, J2S 8E3
Pages 397-411 | Published online: 29 Sep 2009
 
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Abstract

Bitterness, the necessary consequence of proteolysis, has been under investigation from different perspectives. This review attempts to give more up‐to‐date information on the definition of some principal aspects, the relationship between the proteolytic activity and bitter peptide accumulation in cheese, and methods of isolation and detection of bitter peptides. Further knowledge on the physicochemical properties of bitter peptides in cheese as well as in synthetic peptides and the possible control methods for bitterness are discussed.

Particular interest in using some strains of lactobacilli or their enzymes as an adjunct in accelerated ripened cheese (ARC) and enzyme‐modified cheese (EMC) without bitterness is also described in detail.

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