Abstract
An important relationship exists between casein proteolysis and the development of texture in cheese (Fox, 1989). Breakdown of caseins may begin as the curd is formed and continues through the ripening stage; it also occurs during refrigerated storage of non-ripened cheeses such as low-fat, high-moisture Mozzarella (Tunick et al., 1991; Malin et al., 1993). Renneting enzymes and plasmin provide casein fragments that eventually become substrates for internal proteases and peptidases that starter culture microorganisms use for metabolic benefit (Kok, 1990). Earlier investigations of proteolysis focused on ripened cheeses such as Cheddar or Gouda because the resulting peptides are necessary for texture and flavor attributes. Casein proteolysis has now proved to be a significant factor in development of texture and meltability in low-fat, high-moisture Mozzarella cheese (<10% fat) because of the correlation of these characteristics with breakdown of α s1-casein (Tunick et al., 1993a, 1993b; Malin et al., 1994; see also Chapters 2 and 14).
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Malin, E.L., Brown, E.M. (1995). Influence of Casein Peptide Conformations on Textural Properties of Cheese. In: Malin, E.L., Tunick, M.H. (eds) Chemistry of Structure-Function Relationships in Cheese. Advances in Experimental Medicine and Biology, vol 367. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-1913-3_18
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DOI: https://doi.org/10.1007/978-1-4615-1913-3_18
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