Ueber das Vorkommen von bioaktiven Peptiden in Kaese

摘要

During the ripening of cheese, numerous different peptides are formed from casein. Some of these peptides have advantageous biological properties. The present review deals with ACE peptide inhibitors, casomorphins and phosphopeptides in cheese. Cheeses may be differentiated as a function of their bioactive peptides. Cheese, as a food, possess additional interesting properties besides nutrients.