enzyme added to starter culture |
Post Reply |
Author | |
Mike Mullan
Guest Group |
Post Options
Thanks(0)
Posted: 19 Mar 2010 at 5:36pm |
Please see posting on bitterness in Gouda cheese.
|
|
Sponsored Links | |
Dian Spasov
Guest Group |
Post Options
Thanks(0)
|
Oder possibility is if CaCL is not enough pure and contains Magnesium salts, which are bitter.
Also, it is depending of the rennet. Using of Microbial rennet in hard type cheeses (like Cheddar)can result in a bitter taste, because of the not so pure breakdown of the caseine and releasing of peptides. Also psyhrotrophic bacteria can produce this bitter taste. |
|
StudentT
Guest Group |
Post Options
Thanks(0)
|
Why dont you use Lactobacillus helveticus? Works for us. No bitterness, nice sweet taste.
|
|
M Mullan
Guest Group |
Post Options
Thanks(0)
|
Interesting area. Bitterness in cheese is generally due to the presence of high concentrations of peptides having a high content of hydrophobic amino acid residues. Several debittering enzymes are available commercially. Sorry, but I cannot comment on their effectiveness or value for money.
Correct starter choice, combined with good manufacturing practice-e.g. ensuring correct salt-in-moisture concentrations- will prevent this problem and negate the use of debittering enzymes. I will try to post a few references over the next week or so. Perhaps some forum visitors have used them? |
|
pat
Guest Group |
Post Options
Thanks(0)
|
newly identified enzyme reduces bitterness in cheddar when added to starter culture any information on this or comments.
|
|
Post Reply | |
Tweet
|
Forum Jump | Forum Permissions You cannot post new topics in this forum You cannot reply to topics in this forum You cannot delete your posts in this forum You cannot edit your posts in this forum You cannot create polls in this forum You cannot vote in polls in this forum |