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Journal of Dairy Science Vol. 68 No. 3 531-540
© 1985 by American Dairy Science Association ®
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Primary Proteolysis of Cheese Proteins During Ripening. A Review

R. Grappin1, T. C. Rank2 and N. F. Olson

Department of Food Science, University of Wisconsin, Madison 53706

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.

FOOTNOTES

1 INRA Station Experimentale Laitière, B.P. 94, 39800 Poligny, France.

2 Leprino Foods Company, 1830 West 38th Avenue, Denver, CO 80201.




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Copyright © 1985 by the American Dairy Science Association ®.