Role of Microbial Cultures and Enzymes During Cheese Production and Ripening

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Author(s): 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
Source title: Microbial Cultures and Enzymes in Dairy Technology
Source Author(s)/Editor(s): Şebnem Öztürkoğlu Budak (Ankara University, Turkey)and H. Ceren Akal (Ankara University, Turkey)
DOI: 10.4018/978-1-5225-5363-2.ch010

Keywords: Medical Information Science Reference / Medical Technologies / Medicine & Healthcare / Nutrition and Food Science

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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.

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Role of Microbial Cultures and Enzymes During Cheese Production and Ripening

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