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The effect of proteolytic enzymes from Roquefort-type cheese on acceleration of Romadour cheese ripening



The effect of proteolytic enzymes from Roquefort-type cheese on acceleration of Romadour cheese ripening



Brief Communications of the XXIII International Dairy Congress, Montreal, October 8-12, 1990, Vol II: 349



During ripening of Roquefort-type cheese a smeary substance is produced on the cheese surface. It was found that this substance contains proteolytic enzymes with an av. activity of 28 nkat/g at the optimal temp. of 50 degrees C, and 2 pH optima at 7.0-7.5 and 9.0. The partially purified preparation (ethanol precipitation) with a proteolytic activity of 740 nkat/g contains mainly proteins of an MW 67 000, 45 000 and 17 000 (SDS electrophoresis).

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