Cited by 593Proteins in Food SystemsMilk Quality and Mastitis in Dairy CowsAdvanced Scientific Research Methods

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Proteolysis During Cheese Manufacture and Ripening

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Fox, P.F.·1989·Journal of Dairy Science

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Abstract

Proteolysis in cheese can be divided into three phases: proteolysis in milk before cheese manufacture, the enzymatically induced coagulation of the milk, and proteolysis during cheese ripening.Extracellular proteinases from psychrotrophs may cause reduced cheese yields and off-flavors, but the problem does not appear to be significant at populations <106 cfu/ml.Proteinases from leucocytes may also reduce yields, but these are less active than bacterial proteinases.Plasmin (indigenous milk proteinase)causes significant hydrolysis of [$-casein, especially in late lactation, but because most of this occurs prior to milking, yield losses due to plasmin activity (i.e., via formation of proteose peptones) are largely unavoidable.Coagulation of milk for rennet cheeses is accomplished by the specific cleavage of the casein miceUe-stabilizing protein, g-casein, at the phenylalanine (105)methionine (106) bond by acid proteinases (rennets).The significance of the primary, secondary, and tertiary structures of g-casein on the sensitivity of this bond is now established, as are pH, ionic strength, temperature, heat treatment of milk, and environmental and processing variables.Proteolysis is probably the most important biochemical event during the ripening of most cheese varieties, with a major impact on flavor and texture.Tech-

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Cheese: Chemistry, Physics and Microbiology
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Authors: Fox, P. F.
Affiliations: University College Cork (IE)
Corresponding author: Fox, P.F.
Venue: Journal of Dairy Science
Publisher: American Dairy Science Association
Published: 1989-06
Volume: 72
Issue: 6
Pages: 1379-1400
ISSN: 0022-0302 (ISSN-L)
DOI: 10.3168/jds.s0022-0302(89)79246-8
OpenAlex: W2088615413
Cited by: 593
References: 189
Citations by year: 2026: 2 · 2025: 16 · 2024: 12 · 2023: 20 · 2022: 9 · 2021: 12 · 2020: 13 · 2019: 12 · 2018: 18 · 2017: 24 · 2016: 15 · 2015: 18 · 2014: 18 · 2013: 15 · 2012: 12
FWCI: 27.39
Type: journal article
Language: en
Open access: bronze
doi.org
Licence: www.elsevier.com/tdm/userlicense/1.0/ (tdm)
www.elsevier.com/legal/tdmrep-license (tdm)
www.elsevier.com/open-access/userlicense/1.0/ (vor, 10821 d)
Locations: Journal of Dairy Science (publishedVersion)
Topics: Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
Life Sciences › Agricultural and Biological Sciences › Animal Science and Zoology › Milk Quality and Mastitis in Dairy Cows
Life Sciences › Agricultural and Biological Sciences › Food Science › Advanced Scientific Research Methods
Keywords: cheese proteolysis, cheese ripening, milk coagulation, rennet, plasmin, casein, off-flavor, cheese yield, proteose peptone

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Proteolysis During Cheese Manufacture and Ripening

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