文章基本信息

标题：The Factors Affecting the Type and Extent of Proteolysis in Cheese
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作者：Yusuf Tunçtürk ; Sayit Yarımbatman
期刊名称：Gida : Journal of Food
印刷版ISSN：1300-3070
电子版ISSN：1309-6273
出版年度：2005
卷号：30
期号：1
出版社：Association of Food Technology, Turkey
摘要：The ripening of cheese is a very complex process involving many chemical and biochemical reactions. The most complex and various changes occur in proteolysis that affected by proteolytic agents from different sources. These proteolytic enzymes are coagulant, indigenous milk proteinases, proteinases and peptidases of starter and non-starter lactic acid bacteria, and enzymes of the seconder flora. Although each cheese variety contains these proteolytic agents; kind, amount and activity levels are specific for each cheese type. In addition to these, some factors such as processing techniques, moisture and salt rate of cheese, ripening time and temperature, are effective on the extent of proteolysis. As a combination of these factors, different characteristics of cheeses in terms of texture and taste-flavour can be obtained. In this review, the factors affecting the type and rate of proteolysis in cheeses are discussed, briefly.
关键词：Cheese; proteolysis; ripening