Abstract
Summary Acid and neutral protease, aminopeptidase, carboxypeptidase and acid phosphatase activities during Provolone and Montasio cheese ripening have been evaluated. The levels of acid and neutral protease activities have nearly an alike trend in Provolone and Montasio cheese samples. The former remains constant, while the latter increases. The aminopeptidase activity in Provolone cheese increases du ring the ageing from 15 to 105 days and it successively decreases. The carboxypeptidase activity shows a continuous decrease in Provolone . cheese and it disappeared in Montasio cheese. Finally, the values of acid phosphatase activity decline during the ripening of two cheses.
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