HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via HighWire Citing Articles via Google Scholar Google Scholar Articles by Stone, W. K. Articles by Naff, D. M. Search for Related Content PubMed Articles by Stone, W. K. Articles by Naff, D. M.

Increases in Soluble Nitrogen and Bitter Flavor Development in Cottage Cheese

Department of Dairy Science, Virginia Polytechnic Institute, Blacksburg

D. M. Naff

Virgina Department of Agriculture, Richmond

ABSTRACT

Factors affecting increases in soluble N (expressed as per cent of total nitrogen) and the relation, of these increases to bitter flavor development in Cottage cheese were investigated. Soluble N in fresh Cottage cheese curd made with cultures and rennet extract was significantly higher (P < 0.01) than in curd made by direct acidification. Increases in soluble N by cultures and rennet extract were not associated with bitter flavor. Significantly higher (P < 0.05) soluble N values for bitter market samples of Cottage cheese than for nonbitter Cottage cheese indicated that soluble N had increased in the bitter cheeses during storage and handling. Development of bitter flavor was associated with increases in soluble N and psychrophilic bacteria.

This article has been cited by other articles:

				K. A. Neugebauer and S. E. Gilliland Antagonistic Action of Lactobacillus delbrueckii ssp. lactis RM2-5 Toward Spoilage Organisms in Cottage Cheese J Dairy Sci, April 1, 2005; 88(4): 1335 - 1341. [Abstract] [Full Text] [PDF]