Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Experiment Videos

Bitterness in cheese: a review

M B Habibi-Najafi1, B H Lee

  • 1Department of Food Science and Agricultural Chemistry, Macdonald Campus of McGill University, Ste. Anne de Bellevue, PQ, Canada.

Critical Reviews in Food Science and Nutrition
|May 1, 1996
PubMed
Summary
This summary is machine-generated.

Related Concept Videos

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by
Same author

Sulfur Species in Zinc-Rich Condylar Zones of a Rat Temporomandibular Joint.

Journal of dental research·2025
Same author

Chewing-Activated TRPV4/PIEZO1-<i>HIF-1α</i>-Zn Axes in a Rat Periodontal Complex.

Journal of dental research·2025
Same author

Impact of systemic therapy on clinical T1 small-cell neuroendocrine carcinoma of the bladder.

ESMO open·2024
Same author

Context-aware deep network for coronary artery stenosis classification in coronary CT angiography.

Annual International Conference of the IEEE Engineering in Medicine and Biology Society. IEEE Engineering in Medicine and Biology Society. Annual International Conference·2023
Same author

Anthropogenic control over wintertime oxidation of atmospheric pollutants.

Geophysical research letters·2020
Same author

Accessory Tragus: A Rare Congenital Anomaly in a Dog.

Journal of comparative pathology·2020
Same journal

Ginsenosides mitigate multi-organ aging: mechanistic insights from a preclinical systematic review and meta-analysis.

Critical reviews in food science and nutrition·2026
Same journal

Analyte-electrode interactions and analytical performance of electrochemical-SERS in complex food matrices.

Critical reviews in food science and nutrition·2026
Same journal

Modified starch-based carriers for bioactive compound delivery: advances in modification strategies, release mechanisms, and functional performance.

Critical reviews in food science and nutrition·2026
Same journal

Advances in oral delivery systems for alpha-linolenic acid: mechanisms, bioavailability, and applications in functional foods.

Critical reviews in food science and nutrition·2026
Same journal

Gelatin-polyelectrolyte polysaccharide complexes for encapsulation of natural pigments: formation mechanisms and functionality.

Critical reviews in food science and nutrition·2026
Same journal

Critical assessment of synthetic microbial community strategies in vinegar brewing: from design paradigms to industrialization bottlenecks.

Critical reviews in food science and nutrition·2026
See all related articles

This review explores cheese bitterness caused by protein breakdown. It details bitter peptide detection, properties, and control methods, including using lactobacilli in accelerated ripened cheese and enzyme-modified cheese.

Area of Science:

  • Food Science
  • Dairy Chemistry
  • Biochemistry

Background:

  • Bitterness in cheese is a common issue arising from proteolysis.
  • Bitter peptides accumulate during cheese ripening, impacting flavor profile.
  • Understanding these peptides is crucial for cheese quality.

Purpose of the Study:

  • To provide updated information on cheese bitterness.
  • To review the relationship between proteolytic activity and bitter peptide formation.
  • To discuss methods for detecting, isolating, and controlling bitter peptides.

Main Methods:

  • Literature review of scientific publications.
  • Analysis of proteolytic activity and peptide accumulation.
  • Discussion of physicochemical properties of bitter peptides.

Related Experiment Videos

  • Exploration of control strategies, including adjunct cultures.

    • Main Results:

    • Proteolysis directly leads to the formation of bitter peptides in cheese.
    • Various methods exist for isolating and detecting these peptides.
    • Physicochemical properties influence bitterness perception.
    • Lactobacilli strains and enzymes show potential for bitterness control.

    Conclusions:

    • Controlling bitter peptide accumulation is key to improving cheese flavor.
    • Adjunct lactobacilli offer a promising strategy for producing non-bitter cheese varieties.
    • Further research into enzyme modification and starter cultures can mitigate bitterness.