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

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

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Visser, Servaas·1993·Journal of Dairy Science

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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.

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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: 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, 9505 d)
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

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

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