Proteolysis during Ripening of Composite Cheese made by Two Different Hard Cheese Methods.

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  • ２種類の硬質系チーズを重ね合わせた複合型チーズの熟成中のタンパク質分解
  • 2シュルイ ノ コウシツケイ チーズ オ カサネ アワセタ フクゴウガタ チーズ ノ ジュクセイ チュウ ノ タンパクシツ ブンカイ

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We studied proteolysis of caseins in a Gouda/Cheddar composite cheese manufactured by two different hard cheese methods during ripening. Protease activities by various enzymes in curd were observed in the wide range of pH4.0 to 7.0, and those activities increased with the elapse of time of ripening. Composite cheese was mainly characterized by decomposition of as 1-casein, which is one of the remarkable feature of cheese ripened by lactic acid bacteria. The existence of plural exopeptidases was suggested.

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