Enzymology of cheese ripening

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Abstract
Enzymes either from milk itself or added in the form of rennet or microorganisms play the dominant role in the conversion of milk in cheese. Of the enzymic reactions the breakdown of caseins is by far the most important reaction. Five main systems contribute to the hydrolysis of caseins: Rennet, indigenous milk proteinase, proteinases and peptidases produced by the starter cultures, enzymes of the secondary starters, enzymes of non‐starter cultures. The relative contributions of these systems in the ripening of various types of cheese will be discussed in detail. Some attention will be paid to secondary reactions like amine formation and the action of lipases during cheese ripening.
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