Proteolysis in Cheese Ripening

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Proteolysis in Cheese Ripening: Proteolysis is one of the most complex biochemical events in cheese ripening that contributes to the typical taste, texture, and aroma of every cheese variety. This fundamental process in cheese ripening is caused by agents from several sources such as indigenous milk enzymes, lasting coagulant, and enzymes from secondary flora. As a result of its importance, proteolysis has been a key subject of active analysis in the past decade as new evaluation techniques are used to examine it and its patterns. Enzymes in Rennet Coagulated Semi-hard Cheeses: Since proteins are regarded as long microscopic chains, the production of cheese is dependent on the capability of protein chains to link and create a mesh-like network, which is known as coagulation (Hill, n.d.). When these proteins thicken in water, they not only trap the water in the coagulation but they also transform the liquid to a semisolid gel. The most important enzyme that causes cheese-making gelation is rennet that transforms liquid milk into a soft gel once it's added to warm milk. Most of the cheeses produced across the globe were and are still manufactured traditionally through enzymatic coagulant removed from the abomasa of milk-fed calves (Sousa, Ardo & McSweeney, 2001). The extracted enzymatic coagulant is commonly known as calf rennet, which is a term used to explain any enzyme used to coagulate or curdle milk and contains two enzymes ("Cheese", n.d.). The two proteolytic

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