Studies of peptidolysis during early maturation and its influence on low-fat cheese quality
The effects of peptidolysis during early cheese ripening were studied in a low-fat (10% fat), round-eyed, semi-hard cheese using gel permeation chromatography and determinations of N content in cheese extracts. Addition of a heat-treated culture of Lactobacillus helveticus enhanced the peptidolytic activity even during the first weeks of cheese ripening. An aminopeptidase was found to have the nec