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: I. protein-----------------→large peptides II. large peptides ---------------→ small peptides, tripeptides, dipeptides III. small peptides --------------→ amino acids, amides and ammonia KeywordsBovine MilkCasein MicelleCheddar CheesePlasmin ActivityCheese MilkThese 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.