Proteolysis by Streptococcus Lactis

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Abstract
Because of the large numbers of S. lactis organisms present in certain dairy products, the possibility of proteolytic action due to them is of considerable significance. In the ripening of hard cheeses, for example, the decomposition of the protein is looked upon as being very important and, with the myriads of S. l~tis organisms that develop during the early stages of the process, these microSrganisms may logically be suspected of attacking the protein. The exact factors responsible for those characteristics of butter, cheeses, and fermented cream and milk, which to-

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