Role of Microbial Cultures and Enzymes During Cheese Production and Ripening

Role of Microbial Cultures and Enzymes During Cheese Production and Ripening

Şebnem Öztürkoğlu Budak (Ankara University, Turkey), Celalettin Koçak (Ankara University, Turkey), Peter A. Bron (NIZO Food Research BV, The Netherlands) and Ronald P. de Vries (Westerdijk Fungal Biodiversity Institute, The Netherlands & Utrecht University, The Netherlands)
Copyright: © 2018 |Pages: 22
DOI: 10.4018/978-1-5225-5363-2.ch010

Abstract

Many different kinds of cultures, enzymes, and methods are used during the production and ripening of a variety of cheese types. In this chapter, the importance, types, and applications of microbial cultures during cheese production are discussed. Moreover, an overview of the important role of enzymatic systems, either derived from these cultures or directly added to the milk fermentation, is presented. The main biochemical events including glycolysis, lipolysis, and proteolysis during cheese ripening are explained, focusing on their end products, which contribute to the development of the overall aroma of cheese.
Chapter Preview
Top

Types Of Cultures Used During Cheese Production And Ripening

The microorganisms important for cheese production and ripening can originate from milk or they can be intentionally or unintentionally added to cheese production.

Complete Chapter List

Search this Book:
Reset