Invited review: Bioactive compounds produced during cheese ripening and health effects associated with aged cheese consumption

Journal of Dairy Science
Lourdes Santiago-LópezA F González-Córdova

Abstract

Traditionally, cheese is manufactured by converting fluid milk to a semisolid mass through the use of a coagulating agent, such as rennet, acid, heat plus acid, or a combination thereof. Cheese can vary widely in its characteristics, including color, aroma, texture, flavor, and firmness, which can generally be attributed to the production technology, source of the milk, moisture content, and length of aging, in addition to the presence of specific molds, yeast, and bacteria. Among the most important bacteria, lactic acid bacteria (LAB) play a critical role during the cheese-making process. In general, LAB contain cell-envelope proteinases that contribute to the proteolysis of cheese proteins, breaking them down into oligopeptides that can be subsequently taken up by cells via specific peptide transport systems or further degraded into shorter peptides and amino acids through the collaborative action of various intracellular peptidases. Such peptides, amino acids, and their derivatives contribute to the development of texture and flavor in the final cheese. In vitro and in vivo assays have demonstrated that specific sequences of released peptides exhibit biological properties including antioxidant, antimicrobial, anti-inflammato...Continue Reading

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Citations

Oct 5, 2018·Critical Reviews in Food Science and Nutrition·Roya AfshariHarsharn Gill
Apr 25, 2020·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Agnieszka BiałekMarian Czauderna
Oct 5, 2019·Critical Reviews in Food Science and Nutrition·Netsanet Shiferaw Terefe, Mary Ann Augustin
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Apr 12, 2021·Journal of Dairy Science·Angélica A Ochoa-FloresEinar Vargas-Bello-Pérez
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Jun 29, 2021·Journal of Agricultural and Food Chemistry·Xuefeng WangAixiang Huang
Mar 12, 2020·Journal of Agricultural and Food Chemistry·Fidel ToldráLeticia Mora

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