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Methods for Assessing Proteolysis in Cheese During Maturation

  • Chapter
Chemistry of Structure-Function Relationships in Cheese

Part of the book series: Advances in Experimental Medicine and Biology ((AEMB,volume 367))

Abstract

Proteolysis is the principal and most complex biochemical event occurring during the maturation of the majority of ripened cheese varieties. The extent of proteolysis varies from very limited (e.g., Mozzarella) to very extensive (e.g., blue-mould varieties). The products of proteolysis vary from large polypeptides, comparable in size with intact caseins, through a range of intermediate-sized and small peptides to free amino acids and their degradation products. Proteolysis in cheese involves a complex and dynamic series of events and has important implications for the development of the correct flavour and texture characteristic of the variety. Owing to its complexity and importance to the biochemistry of cheese ripening, proteolysis in cheese has been the subject of much study and a wide range of analytical techniques have been developed to assess its extent and nature.

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Authors and Affiliations

  1. Department of Food Chemistry, National Food Biotechnology Centre, University College, Cork, Ireland

    P. F. Fox, P. L. H. McSweeney & T. K. Singh

Authors
  1. P. F. Fox
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  2. P. L. H. McSweeney
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  3. T. K. Singh
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Editors and Affiliations

  1. Agricultural Research Service, United States Department of Agriculture, Philadelphia, Pennsylvania, USA

    Edyth L. Malin  & Michael H. Tunick  & 

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© 1995 Springer Science+Business Media New York

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Fox, P.F., McSweeney, P.L.H., Singh, T.K. (1995). Methods for Assessing Proteolysis in Cheese During Maturation. In: Malin, E.L., Tunick, M.H. (eds) Chemistry of Structure-Function Relationships in Cheese. Advances in Experimental Medicine and Biology, vol 367. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-1913-3_10

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  • DOI: https://doi.org/10.1007/978-1-4615-1913-3_10

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4613-5782-7

  • Online ISBN: 978-1-4615-1913-3

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