Proteolysis During Cheese Manufacture and Ripening

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 null 6 null cfu/ml. Proteinases from leucocytes may also reduce yields, but these are less...