10 Chymosin in Cheese Making 251Texture of cheese is affected significantly during
ripening, especially during the first 1–2 weeks ac-
cording to Lawrence et al. (1987). During this peri-
od, the alpha-s-1-casein is hydrolyzed to alpha-s-1-I
by residual chymosin, making the body softer and
smoother. Further proteolysis during ripening con-
tinues to influence texture.
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