Biochemistry of cheese ripening

Abstract

Cheese ripening basically includes the breakdown of proteins, lipids and carbohydrates which releases flavour compounds and modifies cheese texture. Principal ripening agents are milk enzymes (plasmin and lipoprotein lipase), milk coagulant, starter lactic culture, secondary culture and ripening agents. The ripening process of cheese is very complex and involves microbiological and biochemical changes to the curd resulting in the flavour and texture characteristics of the particular variety. Microbiological changes during ripening include the death and lysis of starter cells, nonstarter lactic acid bacteria, and secondary microflora in many varieties of cheese. Moulds in mould-ripened varieties and a complex Gram-positive bacterial flora in smear cheeses are of great importance to the flavour and texture of cheese. Cheese texture softens during ripening as a consequence of proteolysis of the casein micelle and changes to the water-binding ability of the curd and in pH. The biochemical changes occurring during ripening may be grouped into primary events that include the metabolism of residual lactose, lactate and citrate (glycolysis), lipolysis and proteolysis. Following the primary events, secondary biochemical events occur which are responsible for the development of many volatile flavour compounds of ripened cheese varieties.

Production of angiotensin‐converting enzyme inhibitory peptides in Iranian ultrafiltered white cheese prepared with Lactobacillus brevis KX572382

“…During ripening, SLAB and NSLAB interact with each other and compete for the residual lactose (Blaya et al, 2018). On the other hand, the proteolysis process during the ripening time can lead to the production of metabolites contribute significantly to increase the pH (Pagthinathan & Mohamed Nafees, 2017).…”

Uncovering the Biotechnological Importance of Geotrichum candidum

“…strains to reveal a weak or negative citrate utilization ability, suggesting that the metabolites produced through citrate utilization are not critical contributors to surface-ripened cheese flavors [ 5 , 30 , 42 ]. By contrast, all analyzed strains were able to perform transamination of L-methionine, producing glutamic acid, which together with an amino-acid acceptor, such as α-ketoglutaric acid, constitutes a major contributor to ammonia and other flavor compounds produced in ripened cheeses [ 3 , 30 , 43 , 44 , 45 ]. Moreover, the analysis revealed that the metabolic pathways contributing to cheese sensorial characteristics are strain-dependent [ 41 ].…”

Application of infrared spectroscopic techniques to cheese authentication: A review

“…The changes that occur during proteolysis are based on the concepts of extension and depth, in which the extension index quantifies hydrolysed proteins in high and medium molecular weight (insoluble) peptides and the depth index quantifies those in low molecular weight (soluble) peptides, evaluating the degree of degradation of peptides to amino acids, due to the action of proteolytic enzymes and/or the action of chymosin and plasmin. There are also reactions related to the metabolism of residual lactose by the action of lactic acid bacteria, which synthesise antimicrobial compounds, such as organic acids, which contribute to the microbiological stability and to the development of typical characteristics of matured cheeses (Pagthinathan and Nafees 2015).…”