The flavour of milk and dairy products: III. Cheese: taste

This is the third of a series of three papers on the flavour of milk and dairy products (see also Nursten 1 and Urbach 2 ). It deals with the taste of cheeses and so concentrates on the water soluble, non‐volatile fraction. Bitterness is the paramount concern, hydrophobic peptides being the principal culprits, but saltiness, sweetness and astringency are also considered.