“…Numerous studies in aqueous buffers have identified that different lactocepins (cell-envelope associated proteinase of L. lactis) produce different peptides from casein hydrolysis (Monnet et al 1986(Monnet et al , 1989Visser et al 1988Visser et al , 1994Reid et al 1991aReid et al , b, 1994Juillard et al 1995). During casein degradation in vitro with cell-wall proteinase fractions, less bitterness was generated by L. lactis AM1, a strain with lactocepin III, than by L. lactis HP, a strain with lactocepin I (Visser et al 1983a).…”