Biochemistry of Cheese Ripening: Introduction and Overview

Cheese ripening consists of a concerted series of microbiological, biochemical, and perhaps chemical changes, that result in changes to the flavor and texture of the product. The biochemistry of cheese ripening is particularly complex and is mediated by enzymes from the milk, the coagulant, and the microbiota of the cheese and, less commonly, exogenous enzymes. The objective of this chapter is to give the reader an overview of the major biochemical pathways that contribute to the changes that occur during cheese ripening.