Primary Proteolysis of Cheese Proteins During Ripening. A Review
Open Access
- 1 March 1985
- journal article
- review article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 68 (3) , 531-540
- https://doi.org/10.3168/jds.s0022-0302(85)80855-9
Abstract
Cheese undergoes a series of complex, sequential changes during ripening that are caused by proteinases from milk, milk-clotting enzymes, lactic starter cultures and other microorganisms that are adventitious or are added. Actions of these agents on casein fractions and serum proteins as affected by environmental conditions are reviewed.Keywords
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