Researchers have developed a way to identify the “flavor-giving protein fragments” in fermented dairy products. The exact taste of fermented foods has been somewhat of a mystery to scientists. Of the thousands of different protein fragments in fermented milk products, it was always unknown which protein was responsible for flavor. But new research from TUM (Technical University of Munich) whittled down those approximately 1,600 protein fragments responsible for the bitter fermented flavor to just 17. This research is important to foodpreneurs wanting to optimize flavors in their fermented products
Read more (Science Daily) (Photo: Foodies Feed)