Title: Contribution of Milk-Clotting Enzymes and Plasmin to Cheese Ripening
Abstract: Cheese ripening involves several biochemical processes including: proteolysis, lipolysis and lactose/lactate metabolism. Of these processes, proteolysis is most significant because it results in the breakdown of the structural network of casein formed during cheese manufacture, thereby transforming a rubbery “green” cheese to a soft and smooth aged (mature) cheese. Proteolysis also enhances the release of flavor compounds during maturation (ripening) of cheese. The major proteolytic changes that occur in cheese during ripening are summarized in the following reaction steps:
Publication Year: 1995
Publication Date: 1995-01-01
Language: en
Type: review
Indexed In: ['crossref', 'pubmed']
Access and Citation
Cited By Count: 26
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