摘要：The ripening process of cheese is very complex and involves some microbiological and biochemical changes. One of these biochemical changes is proteolysis in cheese plays an important role in the development of characteristics such as texture and flavour. The contribution of proteolysis to texture and flavour may be direct, by releasing peptides and amino acids, or indirect, by catabolizing amino acids to amines, acids, thioles, thioesters. These reactions are catalyzed by enzymes from coagulant, indigenous milk proteolytic enyzmes, proteinases or peptidases from lactic acid bacteria, propionibacterium and different fungi strains. The activity of these proteolytic agents which contribute proteolysis has been the subjected of many cheese ripening studies for a long time. In this review, it will be dealt with proteolytic systems of proteolytic agents that affect proteolysis, these systems perform how to protein and amino acids degradation reactions and formation of flavour compounds.
