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Secondary Proteolysis of Cheese During Ripening: A Review

Walter V. Price Cheese Research Institute, Department of Food Science, University of Wisconsin, Madison 53706

ABSTRACT

Cheese ripening involves, in part, the conversion of casein fractions to lower molecular weight products. Characteristics of these products and methods for their extraction and fractionation are reviewed.

¹ Leprino Foods Co., 1830 West 3rd Ave., Denver, CO 80201.

² INRA Station Experimentale Laitiere, B.P. 94, 39800 Poligny, France.

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