Effect of sheep's milk composition on proteolytic and textural changes during ripening of Brač cheese

Introduction
Brač cheese is produced from raw sheep milk and its quality is mainly affected by
the composition of milk as in most of Croatian traditional cheeses. If good hygiene is
practised during milking of healthy sheep, wholeness and intact levels of milk constituents
(especially casein) are retained. In the coagulation process of milk, casein forms the
continuous and hard para-casein matrix …