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enzyme added to starter culture

Printed From: Dairy Science and Food Technology
Category: Cheese quality
Forum Name: Cheese quality
Forum Description: Topics retaing to the quality of cheese
URL: https://www.dairyscience.info/forum/forum_posts.asp?TID=5
Printed Date: 24 Feb 2024 at 4:46pm
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Topic: enzyme added to starter culture
Posted By: Guests
Subject: enzyme added to starter culture
Date 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.



Replies:
Posted By: Guests
Date 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?


Posted By: Guests
Date Posted: 19 Mar 2010 at 5:35pm
Why dont you use Lactobacillus helveticus? Works for us. No bitterness, nice sweet taste.


Posted By: Guests
Date 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.



Posted By: Guests
Date Posted: 19 Mar 2010 at 5:36pm
Please see posting on bitterness in Gouda cheese.



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