CHARACTERISTICS AND DESCRIPTION OF BORARLBERGER BERGKASE - 5 - PROTEOLYSIS

The paper points on the identification of systematic effects on the de gree of proteolysis of Vorarlberger Bergkase, an indigenous Austrian h ard cheese variety made from raw milk. Generally, the soluble nitrogen fractions as well as other selected proteolysis measures of the 141 c heeses sampled within 1 year showed a broad variability. Besides effec ts of cheese age, a significant fluctuation within the main production seasons as well as a systematic influence of the production plant typ e were identified. Additionally, a comparison attempts to distinguish between different cheese varieties on the basis of selected proteolysi s estimates.