CoChat
Sign Up
Cited by 305Probiotics and Fermented FoodsEnzyme Production and CharacterizationProteins in Food Systems

The DOI matches its Crossref record; 177 of the 195 references it cites were found in a registry or an index.

Proteolytic Enzymes and Their Relation to Cheese Ripening and Flavor: An Overview

Open access
Visser, Servaas·1993·Journal of Dairy Science
DOI 10.3168/jds.s0022-0302(93)77354-3
Open this paper in CoChat — free account

Abstract

Proteolytic events taking place during cheese ripening are described, and the characteristics of the various proteolytic systems involved are reviewed.Some emphasis is placed on the proteolytic enzymes from starter bacteria because these, in particular, have been subjects of recent and current research.In cheese, the concerted action of residual milk-clotting enzyme, indigenous milk proteinases, and starter proteinases provides suitable substrates for the starter peptidases, which ultimately generate small peptides and free amino acids.Deviations from such a delicately balanced process may lead to deviations from the desired cheese texture and flavor.A bitter flavor defect may develop in the ripening cheese when the degradation of slowly accumulating bitter peptides by suitable peptidases is inhibited.Cheese flavor is thought to be mainly generated by the further, nonproteolytic conversion of amino acids via enzymic and nonenzymic reactions.

Overview

The claims and statistics of this paper haven’t been checked yet.

Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.

A few free checks a day · papers already verified open instantly · results are public

Integrity signals

Registry

Crossref · 10.3168/jds.s0022-0302(93)77354-3

Cites

177 of 177 references verified0 citation errors · 0 not checkable

Statistics

Verification

Claims the paper makes

The claims and statistics of this paper haven’t been checked yet.

Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.

A few free checks a day · papers already verified open instantly · results are public

Claims other papers make about this one

Each is checked against this paper’s own text: does it say what the citing paper says it does?

Self-check

Percentages, sums and reported differences re-computed from the paper’s own numbers.

The self-check needs the paper’s full text.

Citations

Cites

Show all 195 references

Research works printed but not linked: 38

  1. Aston, 1986, Contribution of the components of the water-soluble fraction to the flavour of Cheddar cheese, N.Z. J. Dairy Sci. Technol., 21, 229
  2. Corradini, 1978, Grana cheesemaking employing bovine rennet with high pepsin content, Sci. Teen. Latt. Cas., 29, 382
  3. Creamer, 1976, A further study of the action of rennin on β-casein, N.Z. J. Dairy Sci. Technol., 11, 30
  4. Creamer, 1974, Identification of the primary degradation product of αs1- casein in Cheddar cheese, N.Z. J. Dairy Sci. Technol., 9, 9
  5. de Koning, 1981, Milk clotting enzymes. 2. Use of rennet substitutes, Voedingsmiddelentechnologie, 14, 27
  6. Desmazeaud, 1979, Isolation and general properties of two intracellular aminopeptidases of Streptococcus diacetylactis, Milchwissenschaft, 34, 606
  7. Exterkate, 1976, Comparison of strains of Streptococcus cremoris for proteolytic activities associated with the cell wall, Neth. Milk Dairy J., 30, 95
  8. Exterkate, 1987, Acceleration of the ripening process of Gouda cheese by using heat-treated mixed-strain starter cells, Neth. Milk Dairy J., 41, 307
  9. Exterkate, 1971, Pyrrolidone carboxylyl peptidase activity in bitter and non-bitter strains of Streptococcus cremoris, Neth. Milk Dairy J., 25, 240
  10. Fox, 1988, Rennets and their action in cheese manufacture and ripening, Biotechnol. Appl. Biochem., 10, 522
  11. Fox, 1987, Italian cheeses, Vol. 2, 221
  12. Grufferty, 1988, Factors affecting the release of plasmin activity from casein micelles, N.Z. J. Dairy Sci. Technol., 23, 153
  13. Halpaap, 1977, Milchproteinasen. VI. Vergleichende Isolierung von Plasminogen aus Rinderblut und einer Proteinase aus Kuhmilch, Milchwissenschaft, 32, 341
  14. Jarrett, 1982, A simple method for estimating free amino acids in Cheddar cheese, Aust. J. Dairy Technol., 37, 55
  15. Kilara, 1985, Proteolytic enzymes and their applications in the dairy industry, Indian J. Dairy Sci., 37, 241
  16. Law, B. A. 1982. Cheeses. Page 147 in Economic Microbiology. Vol. 7. Fermented Foods. A. H. Rose, ed. Academic Press, London, Engl.
  17. Law, 1987, Proteolysis in relation to normal and accelerated cheese ripening, Vol. 1, 365
  18. Manning, 1978, The chemical basis of Cheddar flavor, Dairy Ind. Int., 43, 37
  19. Mills, 1978, Release of cell wall-associated proteinases from lactic streptococci, N. Z. J. Dairy Sci. Technol., 13, 209
  20. Mulder, 1952, Taste and flavour forming substances in cheese, Neth. Milk Dairy J., 6, 157
  21. Mulvihill, 1978, Proteolysis of bovine β-casein by chymosin: influence of pH, urea and sodium chloride, Ir. J. Food Sci. Technol., 2, 135
  22. Ollikainen, 1988, A study of plasmin activity during ripening of Swiss-type cheese, Milchwissenschaft, 43, 497
  23. Reimerdes, 1974, Milchproteasen. I. Micellenassoziierte Protease-Anreicherung und Hydrolyse von Caseinen, Milchwissenschaft, 29, 517
  24. Reimerdes, 1976, Milch-Proteinasen. VII. Fraktionierung von Komponenten des Proteinasen-Inhibitor-Systems der Milch, Milchwissenschaft, 31, 329
  25. Richardson, 1983, The proteinases of bovine milk and the effect of pasteurization on their activity, N.Z. J. Dairy Sci. Technol., 18, 233
  26. Richardson, 1973, Casein proteolysis and bitter peptides in Cheddar cheese, N.Z. J. Dairy Sci. Technol., 8, 46
  27. Richardson, 1984, Plasmin activity in commercial caseins and caseinates, N.Z. J. Dairy Sci. Technol., 19, 63
  28. Rollema, 1986, The alkaline milk proteinase system: kinetics and mechanism of heat-inactivation, Milchwissenschaft, 41, 536
  29. Rollema, 1981, On the determination, purification and characterization of the alkaline proteinase from bovine milk, Neth. Milk Dairy J., 35, 396
  30. Snoeren, 1979, Milk proteinase, its isolation and action on αs1-and β-casein, Milchwissenschaft, 34, 528
  31. Stadhouders, 1975, Factors affecting bitter flavour in Gouda cheese, Neth. Milk Dairy J., 29, 335
  32. Stadhouders, 1983, Bitter flavour in cheese. 1. Mechanism of the formation of the bitter flavour defect in cheese, Neth. Milk Dairy J., 37, 157
  33. Thomasow, 1980, Käseausbeute bei Verwendung verschiedener tierischer Labpräparate, Milchwissenschaft, 35, 212
  34. Visser, 1977, Contribution of enzymes from rennet, starter bacteria and milk to proteolysis and flavour development in Gouda cheese. 3. Protein breakdown: analysis of the soluble nitrogen and amino acid nitrogen fractions, Neth. Milk Dairy J., 31, 210
  35. Visser, 1977, Contribution of enzymes from rennet, starter bacteria and milk to proteolysis and flavour development in Gouda cheese. 4. Protein breakdown: a gel electrophoretic study, Neth. Milk Dairy J., 31, 247
  36. Visser, 1981, Proteolytic enzymes and their action on milk proteins. A review, Neth. Milk Dairy J., 35, 65
  37. Visser, 1977, On the specificity of chymosin (rennin) in its action on bovine β- casein, Neth. Milk Dairy J., 31, 16
  38. Visser, 1983, Bitter flavour in cheese. 3. Comparative gel-chromatographic analysis of hydrophobic peptide fractions from twelve Gouda-type cheeses and identification of bitter peptides isolated from a cheese made with Streptococcus cremoris strain HP, Neth. Milk Dairy J., 37, 181

Cited by

Sorted by citations

Related

See all

Metadata

Authors
Visser, S.
Affiliations
Nederlands Instituut Voor Zuivel Oonderzoek (NL)
Corresponding author
Visser, Servaas
Venue
Journal of Dairy Science
Publisher
American Dairy Science Association
Published
1993-01
Volume
76
Issue
1
Pages
329-350
ISSN
0022-0302 (ISSN-L)
DOI
10.3168/jds.s0022-0302(93)77354-3
OpenAlex
W2027602106
Cited by
305
References
195
Citations by year
2026: 4 · 2025: 1 · 2024: 4 · 2023: 6 · 2022: 7 · 2021: 6 · 2020: 2 · 2019: 4 · 2018: 8 · 2017: 10 · 2016: 7 · 2015: 2 · 2014: 13 · 2013: 5 · 2012: 5
FWCI
34.48
Type
journal article
Language
en
Open access
Licence
Locations
Journal of Dairy Science (publishedVersion)
Topics
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
  • Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Enzyme Production and Characterization
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
Keywords
proteolytic enzymes, cheese ripening, cheese flavor, starter bacteria, milk-clotting enzyme, bitter peptides, cheese texture, amino acid conversion, free amino acids

About these checks

Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.

Statistics and arithmetic are recomputed, not judged.

Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.

What counts as a claim ›How we measure confidence ›How we check this ›

Are you an author, or do you see a problem with this page? Request a review