1985OpenAlex216 citations
Primary Proteolysis of Cheese Proteins During Ripening. A Review
R. Grappin, T.C. Rank, N.F. Olson
Journal of Dairy Science
Abstract
Cheese undergoes a series of complex, sequential changes during ripening that are caused by proteinases from milk, milk-clotting enzymes, lactic starter cultures, and other microorganisms that are adventitious or are added. Actions of these agents on casein fractions and serum proteins as affected by environmental conditions are reviewed.
Extracted Claims
1 claim extracted from this paper into the knowledge graph
process_mechanism100% confidence
cheese undergoes proteolysis
“Cheese undergoes a series of complex, sequential changes during ripening that are caused by proteinases from milk, milk-clotting enzymes, lactic starter cultures, and other microorganisms that are adv...”
Concepts
ProteolysisRipeningCheese ripeningChemistryPrimary (astronomy)Food scienceCheesemaking