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Cited by 216

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Primary Proteolysis of Cheese Proteins During Ripening. A Review

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Grappin, R., Rank, T.C., Olson, N.F.·1985·Journal of Dairy Science
DOI 10.3168/jds.s0022-0302(85)80855-9
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Abstract

Cheese undergoes a series of complex, sequential changes during ripening that are caused by proteinases from milk, milk-clotting enzymes, lactic starter cultures, and other microorganisms that are adventitious or are added.Actions of these agents on casein fractions and serum proteins as affected by environmental conditions are reviewed.

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Citations

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Research works printed but not linked: 64

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Metadata

Authors
Grappin, R., Rank, T. C., & Olson, N. F.
Venue
Journal of Dairy Science
Publisher
American Dairy Science Association
Published
1985-03
Volume
68
Issue
3
Pages
531-540
ISSN
0022-0302 (ISSN-L)
DOI
10.3168/jds.s0022-0302(85)80855-9
OpenAlex
W2028305603
Cited by
216
References
1
FWCI
9.64
Type
journal article
Language
en
Open access
bronze
Licence

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CoChat. (2026). Citation check: Primary Proteolysis of Cheese Proteins During Ripening. A Review. https://app.cochat.ai/papers/10.3168/jds.s0022-0302(85)80855-9
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Grappin, R., Rank, T. C., & Olson, N. F. (1985). Primary Proteolysis of Cheese Proteins During Ripening. A Review. Journal of Dairy Science. https://doi.org/10.3168/jds.s0022-0302(85)80855-9

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