Research Studies on Cheese Brine Ripening

Abstract

The research is focused on cheese maturation as a consequence of several biochemical and microbiological phenomena, all of which involve great changes of milk components. Among these lactose fermentation, proteolyses, lyses of fats, transformations of amino acids as will as generation of volatile compounds are more important then others. Therefore, as a result of such phenomena cheese specific flavour and some sensorial and rheological proprieties can be damaged.