Full-bodied cheese flavor quickly and efficiently

ScienceDaily
Oct 22, 2024, 10:46 am77 pts
Peptides formed during cheese ripening are crucial for the full-bodied flavor of aged cheeses, known as kokumi. A research team led by the Leibniz-Institute for Food Systems Biology at the Technical University of Munich has now developed a new method to analyze these flavor-relevant peptides precisely, quickly,…

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