THE FLAVOR OF MILK AND DAIRY-PRODUCTS - III - CHEESE - TASTE

Authors
MCSWEENEY PLH
Citation
Plh. Mcsweeney, THE FLAVOR OF MILK AND DAIRY-PRODUCTS - III - CHEESE - TASTE, International journal of dairy technology, 50(4), 1997, pp. 123-128
Citations number
64
Journal title
International journal of dairy technology → ACNP
Volume
50
Issue
4
Year of publication
1997
Pages
123 - 128
Database
ISI
SICI code
Abstract
This is the third of a series of three papers on the flavour of milk a nd dairy products (see also Nursten(1) and Urbach(2)). It deals with t he taste of cheeses and so concentrates on the water soluble, non-vola tile fraction. Bitterness is the paramount concern, hydrophobic peptid es being the principal culprits, but saltiness, sweetness and astringe ncy are also considered.