A scheme for the partial fractionation of cheese peptides

Abstract

Although proteolysis is regarded as the most important biochemical event in the ripening of most cheese varieties (Rank et al. 1985; Grappin et al. 1985; Law, 1987), current methods for the fractionation of cheese N, yield very heterogeneous fractions (Rank el al. 1985; Grappin et al. 1985; Fox, 1989). This communication describes the results to date of a study undertaken to develop a comprehensive scheme for the fractionation of cheese N.