PEYNİRİN OLGUNLAŞMASINDA ENZİMLERDEN KAYNAKLANAN PROTEOLİZ

Yıl 2003, Sayı: 3, - , 20.08.2014

Nihat Akın

Öz

Peynirin olgunlaştırılmasında etkili olan proteoliz, glikoliz ve lipoliz gibi üç önemli olaydan en karmaşık olanı proteolizdir. Proteoliz üzerinde etkili olan bir çok faktör bulunmakta olup, bunlardan biri enzimlerdir. Bu çalışmada peynir olgunlaşmasında etkili olan proteolizle ilgili genel bir özet yapılarak, kimozin, pepsin, fungal pro te in a z la r, doğal süt pro te in az la rı gibi en z imle rin p ro te in az la ilgili ge ne l ö ze llik le ri aç ık la nm ıştır 

Anahtar kelimeler: Proteoliz, kimozin, pepsin, fungal proteinazlar, doğal süt proteinazları.

Anahtar Kelimeler

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Kaynakça

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