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Biotechnological methods to accelerate cheddar cheese ripening
Sorayya Azarnia1, Normand Robert, Byong Lee
1Department of Food Science and Agricultural Chemistry, McGill University, Ste-Anne-de-Bellevue, QC, Canada.
Critical Reviews in Biotechnology
|August 23, 2006
Summary
Accelerating cheese ripening, a costly process, is key for the dairy industry. This review covers methods to speed up Cheddar cheese maturation without compromising quality, focusing on biochemical changes.
Area of Science:
- Food Science
- Biochemistry
- Dairy Technology
Background:
- Cheese production involves milk coagulation, draining, and ripening.
- Ripening develops cheese flavor, texture, and aroma through proteolysis, lipolysis, and glycolysis.
- Accelerating cheese ripening offers economic and technological advantages to the industry.
Purpose of the Study:
- To present an updated review of Cheddar cheese ripening.
- To explore methods for accelerating cheese maturation.
- To discuss the impact of accelerated ripening on cheese quality.
Main Methods:
- Review of traditional and modern techniques for accelerating cheese ripening.
- Analysis of biochemical reactions (proteolysis, lipolysis, glycolysis) during maturation.
- Focus on Cheddar cheese as a case study.
Main Results:
- Various methods exist to accelerate cheese ripening, including temperature adjustments, enzyme additions, and advanced starter cultures.
- These methods aim to reduce maturation time while preserving or enhancing cheese quality.
- Understanding the biochemical pathways is crucial for optimizing accelerated ripening.
Conclusions:
- Accelerating cheese ripening is an economically viable goal for the dairy industry.
- A range of techniques can be employed to speed up the process.
- Further research into optimizing these methods is essential for consistent quality.