Biotechnological methods to accelerate cheddar cheese ripening.
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 aroma. 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, addition of cheese slurry, attenuated starters, adjunct cultures, genetically engineered starters and recombinant enzymes and microencapsulation of ripening enzymes are traditional and modern methods used to accelerate cheese ripening. In this context, an up to date review of Cheddar cheese ripening is presented.
Azarnia
Sorayya
S
Department of Food Science and Agricultural Chemistry, McGill University, Ste-Anne-de-Bellevue, QC, Canada.
Robert
Normand
N
Lee
Byong
B
D001709:Biotechnology; D002611:Cheese / Q000382:microbiology; D004798:Enzymes / Q000737:chemistry / Q000235:genetics; D005516:Food Microbiology; D006019:Glycolysis; D008066:Lipolysis; D008894:Milk Proteins / Q000737:chemistry* / Q000378:metabolism*; D030781:Organisms, Genetically Modified / Q000378:metabolism; D011994:Recombinant Proteins / Q000378:metabolism; D013696:Temperature
D004798:Enzymes; D008894:Milk Proteins; D011994:Recombinant Proteins