Tracking down the causes: reducing bitter substances in fermented milk products
Bitter peptides in calcium-rich dairy products, such as quark or skyr, come from starter cultures
23-Feb-2021 -
Fresh cheese products with a high calcium content, such as quark or skyr, can develop a bitter taste during their production, which leads to consumer rejection. In a project at the University of Hohenheim in Stuttgart, three research groups investigated how this bitter taste can be prevented. For ...
cream cheese
food microbiology
lactic bacteria
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