Abstract
This review provides an outline of the principal biochemical changes which occur in various cheeses during ripening including metabolism of residual lactose, conversion of lactate to various products and the metabolism of citrate. The hydrolysis of milk fat to free fatty acids (lipolysis) and their subsequent metabolism to volatile flavour compounds are also discussed as is the liberation of peptides and free amino acids from the caseins (proteolysis) and amino acid catabolism. Three aspects of cheese ripening are discussed in detail: the use of multivariate statistical techniques to analyse data during ripening studies, changes to cheese texture during ripening and the factors which affect the retention of rennet in cheese curd.
| Original language | English |
|---|---|
| Pages (from-to) | 69-77 |
| Number of pages | 9 |
| Journal | Australian Journal of Dairy Technology |
| Volume | 61 |
| Issue number | 2 |
| Publication status | Published - Jul 2006 |