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Acceleration of Cheese Ripening

  • Chapter
Cheese: Chemistry, Physics and Microbiology

Abstract

Cheese ripening is a complex process of concerted biochemical changes, during which a bland curd is converted into a mature cheese having the flavour, texture and aroma characteristics of the intended variety.1–3 The gradual breakdown of carbohydrates, lipids and proteins during ripening is mediated by several agents, including: (a) residual coagulant, (b) starter bacteria and their enzymes, (c) non-starter bacteria and their enzymes, (d) indigenous milk enzymes, especially proteinases, and (e) secondary inocula with their enzymes.1–4 Ripening is an expensive and time-consuming process, depending on the variety, e.g. Cheddar cheese is typically ripened for 6–9 months while Parmesan is usually ripened for two years. Owing to the cost of ripening cheese, there are obvious economic advantages to be gained by accelerating the process.

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  1. National Dairy Products Research Centre, Fermoy, Co., Moorepark, Cork, Republic of Ireland

    Martin G. Wilkinson

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  1. Department of Food Chemistry, University College, Cork, Republic of Ireland

    P. F. Fox

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Wilkinson, M.G. (1993). Acceleration of Cheese Ripening. In: Fox, P.F. (eds) Cheese: Chemistry, Physics and Microbiology. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2650-6_14

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  • DOI: https://doi.org/10.1007/978-1-4615-2650-6_14

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