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Characterization of proteinase activity during the ripening of surface-ripened cheese

Use of enzymes in food technology International Symposium, Versailles, 5-7 May 1982: 293-297

Characterization of proteinase activity during the ripening of surface-ripened cheese

Camembert cheese was made using bulk milk containing different genetic variants of casein and using Streptococcus cremoris CNRZ 158 and Penicillium caseicolum P9, and was subjected to electrophoresis on polyacrylamide/agarose, isoelectric focusing and 2-dimensional electrophoresis. The action of chymosin on alpha s1-casein was very rapid; 6 h after whey drainage peptide alpha s1-I was detected. Very little hydrolysis of beta -casein by chymosin was detected during ripening.

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Accession: 001053432

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