demonstrated that the retention of chymosin
in cheese curds increases when decreases the size of the
casein micelles in milk.Slightly differences in aminopeptidase activity were observed
between cheeses. HP-cheeses showed the lowest activity at 1 and
15 days of ripening, followed by UH-cheeses. PA-cheeses presented
the highest aminopeptidase activity at 30 days of ripening, however,
no significant differences were found at 60 days of ripening
between cheeses (Table 1). These results could be explained by the
differences observed in microbial populations in a previous study
between the three different cheeses