Chemistry and biochemistry of cheese manufacture and ripening

Patrick F. Fox; Paul L.H. McSweeney

Chemistry and biochemistry of cheese manufacture and ripening

Patrick F. Fox
, Paul L.H. McSweeney

University College Cork

Research output: Contribution to journal › Review article › peer-review

Abstract

The scientific overview of complex processes for cheese manufacturing and ripening is provided. Milk contains two distinctly different groups of proteins, caseins and whey (non-casein) proteins (WPs), which are insoluble and soluble at pH 4.6 and 20°C respectively. The production of fermented milks and acid curd cheeses probably occurred accidentally through the growth of adventitious lactic acid bacteria (LAB). The key step in the production of the cheese involves the specific hydrolysis of the micelle-stabilizing κ-casein by selected proteins preparations known as rennets.

Original language	English
Pages (from-to)	28-32
Number of pages	5
Journal	Food Science and Technology
Volume	20
Issue number	1
Publication status	Published - Mar 2006

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

SDG 9 Industry, Innovation, and Infrastructure

Cite this

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abstract = "The scientific overview of complex processes for cheese manufacturing and ripening is provided. Milk contains two distinctly different groups of proteins, caseins and whey (non-casein) proteins (WPs), which are insoluble and soluble at pH 4.6 and 20°C respectively. The production of fermented milks and acid curd cheeses probably occurred accidentally through the growth of adventitious lactic acid bacteria (LAB). The key step in the production of the cheese involves the specific hydrolysis of the micelle-stabilizing κ-casein by selected proteins preparations known as rennets.",

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AU - Fox, Patrick F.

AU - McSweeney, Paul L.H.

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AB - The scientific overview of complex processes for cheese manufacturing and ripening is provided. Milk contains two distinctly different groups of proteins, caseins and whey (non-casein) proteins (WPs), which are insoluble and soluble at pH 4.6 and 20°C respectively. The production of fermented milks and acid curd cheeses probably occurred accidentally through the growth of adventitious lactic acid bacteria (LAB). The key step in the production of the cheese involves the specific hydrolysis of the micelle-stabilizing κ-casein by selected proteins preparations known as rennets.

UR - https://www.scopus.com/pages/publications/33645666856

M3 - Review article

AN - SCOPUS:33645666856

SN - 1475-3324

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EP - 32

JO - Food Science and Technology

JF - Food Science and Technology

IS - 1

ER -

Chemistry and biochemistry of cheese manufacture and ripening

Abstract

UN SDGs

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