CHEMICAL METHODS FOR THE CHARACTERIZATION OF PROTEOLYSIS IN CHEESE DURING RIPENING

Proteolysis is the principal and most complex biochemical event which occurs during the maturation of most cheese varieties. Proteolysis has been the subject of much study and a range of analytical techniques h as been developed to assess its extent and nature. Methods for assessi ng proteolysis can be classified under two broad headings: non-specifi c and specific techniques, both of which are reviewed. Non-specific te chniques include the quantitation of nitrogen soluble in various extra ctants or precipitants and the liberation of reactive groups. Specific techniques include those which resolve individual peptides or free am ino acids, principally chromatography or electrophoresis. Techniques a re often combined into a fractionation scheme for cheese nitrogen to f acilitate the isolation of individual peptides. Methods for the identi fication of individual peptides are also reviewed. Strategies for asse ssing proteolysis in various cheese varieties are discussed.