Life Sciences Commons^™

Peptideaccumulation And Bitterness In Cheddar Cheese Made Using Single-Strain Lactococcus Lactis Starterswith Distinct Proteinase Specificities, Jeff Broadbent, M. Strickland, B. Weimer, M. E. Johnson, J. L. Steele

Nutrition, Dietetics, and Food Sciences Faculty Publications

This study investigated peptide accumulation and bitterness in reduced- and full-fat Cheddar cheeses that were manufactured with single-strain Lactococcus lactis starters that had distinct cell envelope proteinase specificities. Micellar electrokinetic capillary electrophoresis of aqueous cheese extracts detected three large peaks, designated O, P, and Q, that eluted with peptide standards and increased in area during cheese maturation in a pattern that was distinct for each starter. Regression analysis of bitter flavor scores from trained sensory panels and individual OQ peak areas suggested that peaks P and Q had a negative and positive correlation, respectively, to this defect. Then, HPLC, capillary …