Abstract
The proteolysis of casein during cheese ripening was studied by reverse-phase (RP)-HPLC peptide mapping. Cheddar cheese from two different production plants were analysed during a 6-month ripening period at 4 o C and 10 o C. The elution profile obtained from cheese extracts soluble at pH 4.6 contained more than 120 peaks. These were grouped into four ranges of molecular mass (I 30 000 Da; III>10 000 Da; IV>3000 Da) by RP-HPLC of cheese extracts fractionated by ultrafiltration at different molecular mass cutoffs
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