Abstract
ABSTRACTThis study was initiated to explain the rare occurrence of bitter defects in goat and ewe cheeses, compared to cow cheeses. The main difference between whole caseins from these three species is their relative content of αS1 ‐ and β‐caseins. The tastes of enzymic hydrolysates (obtained with rennet, porcine pepsin, α‐chymotrypsin, trypsin and thermolysin) of whole caseins from these species were compared as well as those of cow αS1 ‐ and β‐caseins. In each case (except with chymotrypsin) the bitterness of hydrolysates from cow whole casein was much stronger than those of goat and ewe whole casein hydrolysates. Cow αS1 ‐casein hydrolysates were more bitter than cow β‐casein hydrolysates, except with thermolysin.
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