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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
DOI 10.3168/jds.s0022-0302(93)77354-3
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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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Citations

Cites

Show all 195 references

Research works printed but not linked: 38

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  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
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  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

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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)
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

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