Nov 25, 2021
Experiencing bitterness in your cheese?
You might want to take a closer look at your cheese proteolysis as bitterness comes from an excessive primary proteolysis (too many bitter peptides) and gives the cheese a rather unpleasant taste. Excessive primary proteolysis can either be caused by rennet, ripening cultures or contaminants such as yeasts, molds and psychrotrophs.
This common cheesemaking issue can be addressed through specific levers, ranging from milk storage conditions to ripening parameters or cultures selection.
Curious about this topic or looking for a specific solution to enhance your process? Contact us!