Rennet-coagulated cheeses are ripened for periods ranging from about two weeks to two or more years depending on variety. During ripening, microbiological and biochemical changes occur that result in the development of the flavour and texture characteristic of the variety. Biochemical changes in cheese during ripening may be grouped into primary (lipolysis, proteolysis and metabolism of residual lactose and of lactate and citrate) or secondary (metabolism of fatty acids and of amino acids) events. Residual lactose is metabolized rapidly to lactate during the early stages of ripening. Lactate is an important precursor for a series of reactions including racemization, oxidation or microbial metabolism. Citrate metabolism is of great importance in certain varieties. Lipolysis in cheese is catalysed by lipases from various source, particularly the milk and cheese microflora, and, in varieties where this coagulant is used, by enzymes from rennet paste. Proteolysis is the most complex biochemical event that occurs during ripening and is catalysed by enzymes from residual coagulant, the milk (particularly plasmin) and proteinases and peptidases from lactic acid bacteria and, in certain varieties, other microorganisms that are encouraged to grow in or on the cheese. Secondary reactions lead to the production of volatile flavour compounds and pathways for the production of flavour compounds from fatty acids and amino acids are also reviewed.

/pdf/biochemistry-of-cheese-ripening-ukq5dvnz64.pdf

Biochemistry of Cheese Ripening

Invited Review: Perspectives on the Basis of the Rheology and Texture Properties of Cheese

Preparation and characterization of nanoemulsion encapsulating curcumin

(1996). Proteolysis in cheese during ripening. Food Reviews International: Vol. 12, No. 4, pp. 457-509.

Proteolysis in cheese during ripening

This chapter discusses proteolysis process in cheese during ripening. Proteolysis contributes to: (1) The development of cheese texture: via hydrolysis of the protein matrix of cheese; via a decrease in aw through changes to water binding by the new carboxylic acid and amino groups liberated on hydrolysis of peptide bonds. These groups are ionized at the pH of cheese and thus bind water; indirectly via an increase in pH caused by the liberation of ammonia from amino acids produced by proteolysis. (2) Flavor and perhaps the off-flavor of cheese, directly by the production of short peptides and amino acids, some of which have flavors; indirectly by the liberation of amino acids, which act as substrates for a range of catabolic reactions, which generate important volatile flavor compounds; by facilitating the release of sapid compounds from the cheese matrix during mastication. Proteolysis in cheese during ripening is catalyzed by proteinases and peptidases from six sources: (1) the coagulant—the enzymes involved depend on the type of coagulant used. (2) the milk—a number of indigenous proteinases are present in milk, the most important of which is plasmin, which is produced from an inactive precursor, plasminogen. (3) starter lactic acid bacteria (LAB) contain a cell envelope-associated proteinase, which contributes to ripening principally by hydrolyzing intermediate-sized and short peptides produced from the caseins by the action of chymosin or plasmin. The other three sources are nonstarter lactic acid bacteria (NSEAB), secondary starter ( Propionibacterium freudenreichii subsp, shermanii in Swiss-type cheese), and exogenous proteinases and peptidases.

Proteolysis in Cheese during Ripening

Physico chemical aspects of Mozzarella cheese.

The American Academy of Microbiology (Academy) is the honorific branch of the American Society for Microbiology (ASM), a non-profit scientific society with nearly 40,000 members. Fellows of the Academy have been elected by their peers in recognition of their outstanding contributions to the field of microbiology.
Through its colloquium program, the Academy draws on the expertise of these fellows to address critical issues in microbiology. FAQ reports are based on the deliberations of 15-20 expert scientists who gather for a day to
develop science-based answers to questions the public might have about topics in microbiology. The reports are reviewed by all participants, and every effort is made to ensure that the information is accurate and complete. The contents reflect the views of the participants and are not intended to reflect official positions of the Academy or ASM. The Academy thanks the efforts of previous staff, Leah Gibbons and Shannon Greene, Ph.D., for their assistance on this project, and of current staff, Chelsie Geyer, Ph.D., for her work on the final product.
Contents of the report may be distributed further so long as the authorship of the Academy is acknowledged and this disclaimer is included.

Microbes Make the Cheese

Diffusion phenomena in brine salted Mozzarella cheese.

The first day of cheese making establishes its chemical composition. During affinage, or finishing, the unaged cheese is transformed or “ripened” to its fully mature state. Finishing depends on the cheese maker, or affineur, subjecting the cheese to specific environmental conditions and physical manipulations over weeks, months, or even years depending on variety. However, no cheese can mature to greatness unless it begins with the right chemical composition. Here we explore the microbiological, chemical, and environmental conditions during cheese ripening, with well-known cheese varieties as examples.

Making Great Cheeses, Part 2: During affinage, microorganisms gradually ripen cheese to its fully mature state—a process that can take weeks or years

Cheese making transforms milk into either fresh or ripened cheese, with the aging process ranging from weeks to years. The first days establish the chemical characteristics of the cheese before it begins to age, setting the stage for microbial ripening. Of the plethora of organisms in new cheese, some remain viable and may proliferate during aging, others will be suppressed, while still others may be suppressed initially and then favored or vice versa, depending on the chemical environment to which they are subject. To add to this complexity, the chemical environment within the cheese may change dramatically as ripening progresses. Much of this complexity can be reduced to a few scientific principles that cheese makers vary systematically to achieve a wide range of outcomes. The historical development of distinctly different cheese varieties involved modulating these basic principles.

The Making of Great Cheeses: The first steps in making great cheeses involve building the right physical and chemical environment to support microbial ripening

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