Enzymology of lactococci in relation to flavour development from milk proteins

Although the individual chemical compounds which impart flavour profiles to cheese and milk protein hydrolysates have not been defined, it is clear that the sequential breakdown of these proteins to small hydrophillic peptides and to free amino acids is a prerequisite to balanced flavour formation. This paper will review and discuss current knowledge of specificity, stability and availability of enzymes in lactococci in relation to flavour and taste compounds, which can be derived from peptide sequences and amino acid residues present in the proteins in milk.