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Biochemistry of Cheese Ripening

  • Chapter
Cheese: Chemistry, Physics and Microbiology

Abstract

As discussed in Chapter 1, cheese manufacture essentially involves concentrating the fat and casein of milk 6–12-fold by coagulating the casein, enzymatically or isoelectrically, and inducing syneresis of the coagulum which can be controlled by various combinations of time, temperature, pH, agitation and pressure. At the end of the manufacturing phase, all the rennet (enzymatically)-coagulated cheeses are essentially very similar, consisting of a matrix of calcium paracaseinate in which various proportions of lipids are dispersed and with moisture contents typically in the range 35–50%. Depending on the cooking temperature used during manufacture and the moisture content, fresh rennet cheeses are more or less ‘rubbery’ and are essentially flavourless. Although they may be consumed in this state, this is not usually done. Instead, they are matured (ripened) for periods ranging from about three weeks (e.g. Mozzarella) to two or more years, depending on the moisture content of the cheese and the intensity of flavour desired.

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Authors and Affiliations

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

    P. F. Fox, P. L. H. McSweeney & J. Wallace

  2. Department of Microbiology, University College, Cork, Republic of Ireland

    J. Law

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    P. F. Fox

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Fox, P.F., Law, J., McSweeney, P.L.H., Wallace, J. (1993). Biochemistry of Cheese Ripening. In: Fox, P.F. (eds) Cheese: Chemistry, Physics and Microbiology. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2650-6_10

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