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Related Experiment Videos

Acceleration of cheese ripening

P F Fox1, J M Wallace, S Morgan

  • 1Department of Food Chemistry, University College, Cork, Ireland.

Antonie Van Leeuwenhoek
|October 1, 1996
PubMed
Summary

Accelerating cheese ripening, a slow and costly process, can be achieved through methods like higher temperatures, modified starters, exogenous enzymes, and cheese slurries, offering economic benefits.

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Area of Science:

  • Food Science
  • Dairy Technology
  • Enzymology

Background:

  • Cheese ripening is crucial for developing characteristic aroma, flavor, and texture.
  • This process relies on enzymatic activity from milk, coagulant, and microbial starters.
  • Current ripening is slow, unpredictable, and expensive, creating a need for acceleration.

Purpose of the Study:

  • To explore and compare methods for accelerating cheese ripening.
  • To evaluate the economic and technological incentives for faster ripening.
  • To assess the advantages, limitations, and commercial potential of different acceleration techniques.

Main Methods:

  • Investigating the impact of elevated ripening temperatures.
  • Utilizing modified starter cultures for enhanced enzymatic activity.
  • Incorporating exogenous enzymes to speed up biochemical changes.
  • Assessing the efficacy of cheese slurries as ripening accelerators.

Main Results:

  • Each method presents unique advantages and limitations in accelerating cheese ripening.
  • Technical feasibility and commercial viability vary across the investigated techniques.
  • Optimizing ripening conditions can lead to significant economic benefits.

Conclusions:

  • Accelerated cheese ripening is achievable through various technological interventions.
  • Careful consideration of method-specific pros and cons is essential for successful implementation.
  • Further research can optimize these methods for broader commercial application.

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