MEMBER HOTLINE    03 8742 6600

twitterfacebookinstagramlinkedin

When you join the DIAA, you become part of the post-farmgate dairy industry's widest information network.

MEMBER HOTLINE: 03 8742 6600

Join DIAA

0 item(s) - $0.00

The structure of bitter peptides and their formation from casein

Authors: J.J. Sullivan and G.R. Jago

Abstract:

Bitterness is commonly found in protein-rich foods such as cheese to which proteolytic enzymes have been added as an aid to manufacture. This paper reviews the structure of bitter peptides and discusses factors important in their formation in dairy products.

$15.00 (inc. GST)