Proteolysis During Cheese Manufacture and Ripening

摘要: Abstract Proteolysis in cheese can be divided into three phases: proteolysis milk before manufacture, the enzymatically induced coagulation of milk, and during ripening. Extracellular proteinases from psychrotrophs may cause reduced yields off-flavors, but problem does not appear to significant at populations 6 cfu/ml. Proteinases leucocytes also reduce yields, these are less active than bacterial proteinases. Plasmin (indigenous proteinase)causes hydrolysis β-casein, especially late lactation, because most this occurs prior milking, yield losses due plasmin activity (i.e., via formation proteose peptones) largely unavoidable. Coagulation for rennet cheeses is accomplished by specific cleavage casein micelle-stabilizing protein, κ-casein, phenylalanine (105)-methionine (106) bond acid (rennets). The significance primary, secondary, tertiary structures κ-casein on sensitivity now established, as pH, ionic strength, temperature, heat treatment environmental processing variables. probably important biochemical event ripening varieties, with a major impact flavor texture. Techniques have been developed that permit quantitation principal agents proteolysis, i.e., rennet, proteinase, starter, nonstarter bacteria, perhaps secondary inocula. contribution each varieties has established general terms. Several techniques used monitor quantify ripening; described evaluated. Standardization analytical assessing appears warranted.