Proteolytic enzymes

An alternative term for proteinases, the enzymes that cleave peptide bonds in proteins. They occur naturally in raw materials such as milk, meat, and flour, are secreted by spoilage and fermenting microorganisms, and are added deliberately in processes from cheese making to brewing. Their controlled action builds flavor and texture, while uncontrolled activity causes defects such as bitterness, curd softening, or dough breakdown. Food scientists manage them through temperature, pH, inhibitors, and heat inactivation, and they measure residual activity to predict shelf life and quality changes during storage of perishable products.