Determination of Proteolysis in Cheese

N. Bansal; P. Piraino; Paul L.H. McSweeney

doi:10.1201/9781420046328-25

Determination of Proteolysis in Cheese

N. Bansal
, P. Piraino
, Paul L.H. McSweeney

Research output: Chapter in Book/Report/Conference proceedings › Chapter › peer-review

Abstract

Most cheeses are ripened for a period from 2 weeks (e.g., Mozzarella) to 2 or more years (e.g., Italian Grana-type cheeses and extra-mature Cheddar). Biochemical changes which occur in cheese during ripening are usually grouped into one of three broad headings: Most cheeses are ripened for a period from 2 weeks (e.g., Mozzarella) to 2 or more years (e.g., Italian Grana-type cheeses and extra-mature Cheddar). Biochemical changes which occur in cheese during ripening are usually grouped into one of three broad headings: Proteolysis a • nd amino acid catabolism • Lipolysis and fatty acid metabolism • Metabolism of residual lactose and of lactate and citrate.

Original language	English
Title of host publication	Handbook of Dairy Foods Analysis
Publisher	CRC Press
Pages	405-426
Number of pages	22
ISBN (Electronic)	9781420046328
ISBN (Print)	9781420046311
DOIs	https://doi.org/10.1201/9781420046328-25
Publication status	Published - 1 Jan 2009

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AU - Piraino, P.

AU - McSweeney, Paul L.H.

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N2 - Most cheeses are ripened for a period from 2 weeks (e.g., Mozzarella) to 2 or more years (e.g., Italian Grana-type cheeses and extra-mature Cheddar). Biochemical changes which occur in cheese during ripening are usually grouped into one of three broad headings: Most cheeses are ripened for a period from 2 weeks (e.g., Mozzarella) to 2 or more years (e.g., Italian Grana-type cheeses and extra-mature Cheddar). Biochemical changes which occur in cheese during ripening are usually grouped into one of three broad headings: Proteolysis a • nd amino acid catabolism • Lipolysis and fatty acid metabolism • Metabolism of residual lactose and of lactate and citrate.

AB - Most cheeses are ripened for a period from 2 weeks (e.g., Mozzarella) to 2 or more years (e.g., Italian Grana-type cheeses and extra-mature Cheddar). Biochemical changes which occur in cheese during ripening are usually grouped into one of three broad headings: Most cheeses are ripened for a period from 2 weeks (e.g., Mozzarella) to 2 or more years (e.g., Italian Grana-type cheeses and extra-mature Cheddar). Biochemical changes which occur in cheese during ripening are usually grouped into one of three broad headings: Proteolysis a • nd amino acid catabolism • Lipolysis and fatty acid metabolism • Metabolism of residual lactose and of lactate and citrate.

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BT - Handbook of Dairy Foods Analysis

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ER -

Determination of Proteolysis in Cheese

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