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Proteolytic Enzymes and Their Relation to Cheese Ripening and Flavor: An Overview
Open accessAbstract
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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“The high PA characterizes most of the vegetable proteases, which, especially during beginning of cheeses ripening, continue to hydrolyze the caseins causing the appearance of short peptides, which can have a bitter taste [80].”
From Plant Milk-Clotting Enzymes for Cheesemaking (2022) · cites this paper as [80]
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“In long-ripened cheeses, it has also been observed that the autolysis of SLAB can provide sufficient nutrients to support the growth of non-starter LAB (NSLAB) in vitro [18,53,73,77,93,99,100,101,102].”
From Microbiota of Cheese Ecosystems: A Perspective on Cheesemaking (2025) · cites this paper as [101]
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Characteristics and Role of Mesophilic Lactic Cultures
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INFLUENCE OF INDIGENOUS CULTURES AND RIPENING TEMPERATURES ON CHEDDAR CHEESE QUALITY
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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)
- 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
- 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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