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enzyme added to starter culture
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Mike Mullan View Drop Down
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    Posted: 19 Mar 2010 at 5:36pm
Please see posting on bitterness in Gouda cheese.
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Dian Spasov View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Dian Spasov Quote  Post ReplyReply Direct Link To This Post Posted: 19 Mar 2010 at 5:35pm
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.
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StudentT View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote StudentT Quote  Post ReplyReply Direct Link To This Post Posted: 19 Mar 2010 at 5:35pm
Why dont you use Lactobacillus helveticus? Works for us. No bitterness, nice sweet taste.
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M Mullan View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote M Mullan Quote  Post ReplyReply Direct Link To This Post Posted: 19 Mar 2010 at 5:34pm
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?
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pat View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote pat Quote  Post ReplyReply Direct Link To This Post Posted: 19 Mar 2010 at 5:33pm
newly identified enzyme reduces bitterness in cheddar when added to starter culture any information on this or comments.
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