Secondary proteolysis of cheese during ripening: A review
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Abstract Cheese ripening involves, in part, the conversion of casein fractions to lower molecular weight products. Characteristics of these products and methods for their extraction and fractionation are reviewed.
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Secondary proteolysis occurs when proteinases and peptidases degrade polypeptides from primary proteolysis into smaller peptides and free amino acids, which can be quantified in the WSN extract.
“Secondary proteolysis occurs when proteinases and peptidases degrade the polypeptides produced in primary proteolysis into smaller peptides and free amino acids, which can be quantified in the WSN extract (Rank, Grappin, & Olson, 1985).”
From Protection of candidate probiotic lactobacilli by Cheddar cheese matrix during simulated gastrointestinal digestion (2022) · cites this paper as Rank, Grappin, & Olson, 1985
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Biochemical pathways for the production of flavour compounds in cheeses during ripening: A review
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Leeuwendaal, N. K., Hayes, J. J., Stanton, C., O'Toole, P. W., & Beresford, T. P. (2022) · Journal of Functional Foods · doi:10.1016/j.jff.2022.105042 · Cited by 36 · see citing works
- Authors
- Rank, T. C., Grappin, R., & Olson, N. F.
- Affiliations
- University of Wisconsin–Madison (US)
- Venue
- Journal of Dairy Science
- Publisher
- American Dairy Science Association
- Published
- 1985-04
- Volume
- 68
- Issue
- 4
- Pages
- 801-805
- ISSN
- 0022-0302 (ISSN-L)
- OpenAlex
- W2021578497
- Cited by
- 129
- References
- 25
- Citations by year
- 2025: 6 · 2024: 4 · 2022: 2 · 2021: 1 · 2020: 5 · 2019: 3 · 2018: 2 · 2017: 5 · 2016: 3 · 2015: 4 · 2014: 2 · 2013: 6 · 2012: 3
- FWCI
- 5.79
- Type
- journal article
- Language
- en
- Open access
- bronze
- doi.org
- Licence
- Locations
- Journal of Dairy Science (publishedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Protein Hydrolysis and Bioactive Peptides
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
- Keywords
- cheese ripening, casein, casein hydrolysis, casein fractionation, cheese proteolysis
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