Ba. Law et F. Mulholland, ENZYMOLOGY OF LACTOCOCCI IN RELATION TO FLAVOR DEVELOPMENT FROM MILK-PROTEINS, International dairy journal, 5(8), 1995, pp. 833-854
Although the individual chemical compounds which impart flavour profil
es to cheese and milk protein hydrolysates have not been defined, it i
s clear that the sequential breakdown of these proteins to small hydro
phillic peptides and to free amino acids is a prerequisite to balanced
flavour formation. This paper will review and discuss current knowled
ge of specificity, stability and availability of enzymes in lactococci
in relation to flavour and taste compounds, which can be derived from
peptide sequences and amino acid residues present in the proteins in
milk.