Mozzarella proteolysis

The level of proteolysis in cheese varies from limited (e.g. Mozzarella) through moderate (e.g. Cheddar and Gouda) to very extensive (e.g. Blue cheeses). The products of proteolysis range from very large polypeptides, only a little smaller than the parent caseins, to amino acids which may, in turn, be catabolized to a very diverse range of sapid compounds, including amines, acids and sulphur compounds. 

Rudan, M.A., Barbano, D.M., Kindstedt, P.S. 1998a. Effect of fat replacer (Salatrim) on chemical composition, proteolysis, functionality, appearance and yield of reduced-fat Mozzarella cheese.. / Dairy Sci. 81, 2077-2088. 

Tunick, M.H., Malin, E.L., Smith, P.W., Elolsinger, V.EI. 1995. Effects of skim milk homogenization on proteolysis and rheology of Mozzarella cheese. Int. Dairy J. 5, 483-491. 

Proteolysis during maturation is essential in most cheese varieties. The extent of proteolysis varies from very limited (e.g.. Mozzarella) to very extensive (e.g.. Blue mould varieties) and the products range in size from large polypeptides, comparable in size to intact caseins, through a range of medium and small peptides to free amino acids. Clearly, no one proteolytic agent is responsible for such a wide range of products. 

As mentioned in Section IV El, the extent of proteolysis varies from very limited, e.g.. Mozzarella, to very extensive, e.g., blue-mould varieties. The use of PAGE showed that the proteolytic pattern, as well as its extent, exhibit marked intervarietal differences (Ledford et al., 1966 Marcos et al., 1979). The PAGE patterns of both the water-insoluble and water-soluble fractions are, in fact, quite characteristic of the variety, as shown in Figs. 11 and 12 for a number of Cheddar, Dutch, and Swiss-type cheeses. RP-HPLC of the water-soluble fraction or subfractions thereof also shows varietal characteristics (Fig. 13). Both the PAGE and HPLC patterns vary and become more complex as the cheese matures and are in fact very useful indices of cheese maturity and to a lesser extent of its quality (O Shea, 1993). Therefore, they have potential in the objective assessment of cheese quality. 

Creamer, L. K. (1976b). Casein proteolysis in Mozzarella-type cheese. N. Z. J. Dairy Sci. Technol. 11,130-131. 

Zisu, B. and Shah, N.P. (2005) Textural and functional changes in low-fat Mozzarella cheeses in relation to proteolysis and microstructure as influenced by the use of fat replacers, pre-acidification and EPS starter. Int Dairy J 15, 957-972. 

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