H. L. Russell, Outlines of Dairy Bacteriology…
“ Coincident with the physical breaking down of the curd comes a change in the chemical nature of the casein. The hitherto insoluble casein is gradually transformed into soluble nitrogenous substances (caseone of Duclaux, or caseogluten of Weigmann) . This chemical phenomenon is a breaking-down process that is analogous to the peptonization of proteids, although in addition to the peptones and albumoses characteristic of peptic digestion, amido-acids and ammonia are [Pg 167] to be found. The quantity of these lower products increases with the age of the cheese. ”
