Cheese ripening textural changes

Pavia, M., Trujillo, A.J., Guamis, B., Capellas, M., and Ferragut, V. 1999. Changes in microstruc-tural, textural and color characteristics during ripening of Machego type cheese salted by brine vacuum impregnation. Int. Dairy J. 9, 91-98. 

Proteolysis in cheese has been linked to its importance for texture, taste and flavour development during ripening. Changes of the cheese texture occur owing to the breakdown of the protein network. Proteolysis contributes directly to taste and flavour by the formation of peptides and free amino acids, as well as by Uberation of substrates for further catabolic changes and, thereby, formation of volatile flavour compounds. Besides sensory quality aspects of proteolysis, formation of bioactive peptides as a... 

---