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)


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



Bovine Milk Casein Micelle Cheddar Cheese Plasmin Activity Cheese Milk 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.


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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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