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Acceleration of cheese ripening (1996)

Fox, P. F. ; Wallace, J. M. ; Morgan, S. ; [et al.]

Springer

Antonie van Leeuwenhoek 70 (1996), S. 271-297

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ISSN: 1572-9699

Source: Springer Online Journal Archives 1860-2000

Topics: Biology

Notes: Abstract The characteristic aroma, flavour and texture of cheese develop during ripening of the cheese curd through the action of numerous enzymes derived from the cheese milk, the coagulant, starter and non-starter bacteria. Ripening is a slow and consequently an expensive process that is not fully predictable or controllable. Consequently, there are economic and possibly technological incentives to accelerate ripening. The principal methods by which this may be achieved are: an elevated ripening temperature, modified starters, exogenous enzymes and cheese slurries. The advantages, limitations, technical feasibility and commercial potential of these methods are discussed and compared.

Type of Medium: Electronic Resource

URL: http://dx.doi.org/10.1007/BF00395937

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