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• W963777438 endingPage "334" @default.
• W963777438 startingPage "231" @default.
• W963777438 abstract "Cheese ripening involves numerous reactions in the cheese material (curd), which is made of milk of differing fat contents. The great number of different cheeses on the market attests to the great variety of these ripening processes. The changes first occur in a crude way; the original curd, with a coarse structure and a different degree of dispersion changes into a more or less plastic, homogeneous substance, often including holes; the structure is either uniform or shows a stepwise ripening indicated by different layers. On the surface, we mostly find a developing rind, and often a growth of mold cultures is seen either on the surface or inside the cheese substance. In addition to such visible properties, there are chemical changes taking place. At first, they are noticeable by the evolution of a characteristic odor for each cheese. Among the three components of the cheese substance-protein, carbohydrates, and fat-the protein is often decomposed significantly. The main change is in the case in component, which is separated from milk either with rennet or acid. Very important to the ripening process is decomposition of the carbohydrate component—in this case lactose. Decomposition of fat is of particular significance in mold-type cheese. This chapter discusses the substances in cheese ripening, such as nitrogen substances, carbohydrate component, fat component, acids in cheese, carbon dioxide fixation and utilization of acetate, cheese flavor, vitamins in cheese ripening, nisin and cheese ripening, and ultraviolet effects on micro-organisms. Next, it discusses the enzymatic processes, such as proteinases and peptidases, phosphatases, lipase activity, decarboxylases in cheese, transaminases in cheese, enzymes that decompose amino acids, redoxases in ripening cheese, and respiration and fermentation in cheese." @default.
• W963777438 created "2016-06-24" @default.
• W963777438 creator A5012369770 @default.
• W963777438 date "1968-01-01" @default.
• W963777438 modified "2023-10-17" @default.
• W963777438 title "The Chemistry and Biochemistry of Cheese Ripening" @default.
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