Contribution of Milk-Clotting Enzymes and Plasmin to Cheese Ripening

  • Nana Y. Farkye
Part of the Advances in Experimental Medicine and Biology book series (AEMB, volume 367)

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:
  1. I.

    protein-----------------→large peptides

     
  2. II.

    large peptides ---------------→ small peptides, tripeptides, dipeptides

     
  3. III.

    small peptides --------------→ amino acids, amides and ammonia

     

Keywords

Hydrolysis Trypsin Thrombin Aspergillus Plasminogen 

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Copyright information

© Springer Science+Business Media New York 1995

Authors and Affiliations

  • Nana Y. Farkye
    • 1
  1. 1.Dairy Products Technology CenterCalifornia Polytechnic State UniversitySan Luis ObispoUSA

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