“…Determination of casein hydrolysis. Addeo et al (1992Addeo et al ( , 1994; Alli et al (1998);Chianese et al (1997);Deutsch et al (2000); Fedele et al (1999);Fernandez et al (1998);Ferranti et al (1997); Gagnaire et al (1999Gagnaire et al ( , 2001bGagnaire et al ( , 2004; Gouldsworthy et al (1996); Kunji et al (1998); Marshall & Williams (1988); Molina et al (2002); Roudot-Algaron et al (1994); Shimazaki et al (1988); Singh et al (1999);Trieu-Cuot & Gripon (1981b, 1982; Zappacosta et al (1998);Zeece et al (1989) Gouldsworthy, Leaver, & Banks, 1996;Ferranti et al, 1997;Fernandez, Singh, & Fox, 1998;Alli, Okoniewska, Gibbs, & Konishi, 1998;Singh, Gripon, & Fox, 1999;Gagnaire, Molle´, Herrouin, & Le´onil, 2001b). Peptide identification has allowed the determination of the hydrolytic products resulting from the first steps of degradation of the four main caseins, a s1 -, a s2 -, b-and k-caseins, and has provided information about the main proteolytic agents active in cheese: milk coagulant, milk endogenous and microbial enzymes Singh, Fox, & Healy, 1997;Fernandez et al, 1998;Gagnaire, Boutrou, & Le´onil, 2001a).…”