Biochemistry Of Cheese Ripening

Biochemistry Cheese Ripening

Hard cheeses are ripened after manufacture for periods ranging from a few months to 2 or more years and it is during this ripening period that the flavour and texture characteristic of the variety develop 54, 88 . Cheese ripening usually involves changes to the microflora of the cheese 54, 56 , often death and lysis of starter cells, the development of an adventitious non-starter microflora 56 and, in certain cases, the growth of secondary organisms 117, 128, 137, 142 . It is often difficult to...

Cheese Classification

Rennin Milk Coagulating

A wide range of cheeses and cheese-like products are produced worldwide but from a very limited range of raw materials. Natural cheese is made from cow's, sheep's, goat's or buffalo's milk, lactic acid bacteria, rennet in the case of rennet-coagulated varieties and salt, yet it has been said that there is 'a cheese for every taste preference and a taste preference for every cheese'. Cheese has a long history and the collective heritage of certain varieties has been ensured in Europe by...