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Article: Evaluation of Bitterness in Ragusano Cheese*
- Article from:
- Journal of Dairy Science
- Article date:
- April 1, 2005
- Author:
CopyrightCopyright American Dairy Science Association Apr 2005. Provided by ProQuest LLC. (Hide copyright information)
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ABSTRACT
The appearance of undesirable bitter taste in Ragusano cheese was investigated by comparing the composition of 9 bitter cheeses with that of 9 reference cheeses of good quality by means of chemical, electrophoretic, and chromatographic analyses. Rates of proteolysis were significantly affected in cheeses of different quality. Primary proteolysis, as measured by pH 4.6-soluble N, was significantly greater in bitter cheeses compared with reference samples. Urea-PAGE profiles showed an almost complete breakdown of caseins in bitter cheeses and the further degradation of primary peptides into smaller compounds not detectable by this technique. Cheeses with defects had significantly ...
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