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Article: Biotechnological Methods to Accelerate Cheddar Cheese Ripening
- Article from:
- Critical Reviews in Biotechnology
- Article date:
- July 1, 2006
- Author:
CopyrightCopyright Taylor & Francis Ltd. Jul-Sep 2006. Provided by ProQuest LLC. (Hide copyright information)
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ABSTRACT Cheese is one of the dairy products that can result from the enzymatic coagulation of milk. The basic steps of the transformation of milk into cheese are coagulation, draining, and ripening. Ripening is the complex process required for the development of a cheese's flavor, texture and ar
oma. Proteolysis, lipolysis and glycolysis are the three main biochemical reactions that are responsible for the basic changes during the maturation period. As ripening is a relatively expensive process for the cheese industry, reducing maturation time without destroying the quality of the ripened cheese has economic and technological benefits. Elevated ripening temperatures, addition of enzymes, ...