The model processed cheeses were made of cheese at different
maturity degrees, which were monitored by the development of
free amino acid content (Fig. 1).An increasing degree of maturity
results inmore intensive proteolytic reactions (Guinee et al., 2004;
Pachlová et al., 2011). A shorter “average” length of protein chains
in cheese significantly influences the properties of the final processed
cheeses (Brickley et al., 2007; Piska & Stetina, 2004). The
use of all maturity degrees of cheese tested (1e16 weeks) led to
production of homogeneous processed cheeses.