TY  - JOUR
T1  - Determination of Peptides Caused Bitterness in Turkish White Cheese and Kasar Cheese
AU - , Ali Topcu AU - , Ilbilge Saldamli 
JO  - Journal of Food Technology
VL  - 5
IS  - 2
SP  - 131
EP  - 134
PY  - 2007
DA  - 2001/08/19
SN  - 1684-8462
DO  - jftech.2007.131.134
UR  - https://makhillpublications.co/view-article.php?doi=jftech.2007.131.134
KW  - Turkish white cheese
KW  -kasar cheese
KW  -bitterness
KW  -RP-HPLC
KW  -gel filtration
AB  - The bitterness is a property of flavor created in connection with the accumulation of bitter peptides in cheeses arisen through various effects during ripening. In this study, bitter peptides are isolated from Turkish White Cheese (TWC) and Kasar Cheese by using UF, gel filtration, RP-HPLC techniques. The most bitter fractions in cheese samples were in a molecular weight range between 500 and 4000 Da for TWC, 200 and 700 Da for Kasar cheese. Sensory evaluation on the HPLC eluants revealed that bitterness found in various position but the most bitterness intensity was detected at the hydrophobic region of the chromatograms for TWC and it has been found that the bitter fractions of Kasar cheese contains high level of  phenylalanine and tryptophan.
ER  -