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Article: Cheese flavor mechanics: enzymes and cultures create a dynamic environment for cheese flavor development. (Dairy R & D).
- Article from:
- Dairy Field
- Article date:
- January 1, 2003
- Author:
CopyrightCOPYRIGHT 2003 BNP Media. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Developing the flavor of cheese is a very complex process -- to a select few it's still an art, but it's also widely perceived as an experimental science. Much research continues in the area of enzymes and cultures and their impact on determining the flavor profile of cheese.
Researchers are not only looking for ways to improve or intensify the flavor of various cheeses, but also the means to more rapidly develop the flavor during ripening. Accelerating the ripening process translates into economic savings for the dairy.
During cheese ripening, several different enzymatic reactions occur sequentially as caseins or milk proteins are degraded. These ...