Primary Proteolysis of Cheese Proteins During Ripening. A Review

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. © 1985, American Dairy Science Association. All rights reserved.