Abstract
This is the third of a series of three papers on the flavour of milk and dairy products (see also Nursten 1 and Urbach 2). It deals with the taste of cheeses and so concentrates on the water soluble, non-volatile fraction. Bitterness is the paramount concern, hydrophobic peptides being the principal culprits, but saltiness, sweetness and astringency are also considered.
| Original language | English |
|---|---|
| Pages (from-to) | 123-128 |
| Number of pages | 6 |
| Journal | International Journal of Dairy Technology |
| Volume | 50 |
| Issue number | 4 |
| DOIs | |
| Publication status | Published - Nov 1997 |