Role of Proteolytic Enzymes of Streptococcus lactis, Penicillium roqueforti, and Penicillium caseicolum during Cheese Ripening

• Published in: Journal of dairy science Vol. 60; no. 10; pp. 1532 - 1538
• Main Authors: Gripon, J-.C., Desmazeaud, M.J., Le Bars, D., Bergere, J-.L.
• Format: Journal Article
• Language: English
• Published: Champaign Elsevier Inc 01.10.1977; American Dairy Science Association
• Subjects: fungi

With the aim of determining from exact action of various enzymes from dairy microorganisms, proteolytic preparations were added to aseptic model curds free of microorganisms. Casein breakdown was followed by precipitation techniques, gel filtration, and acrylamide agarose gel electrophoresis. Purifi...