What is ripening of cheese

Why is the ripening of cheese so important for the taste? And how long should a cheese ripen? To ripen cheese you need time, money and patience. Ripening cheese is like an investment. After all, the cheese is bought for a certain amount and then sold for a higher amount after a maturing period. The ripening of cheese is a long process, which can take a few weeks or even a few years depending on the desired taste.

As a cheese ripener, who is responsible for ripening the cheese, you will therefore have to estimate how much cheese you think you will trade in the future.

To illustrate: due to the unsteady sales pattern in the corona period, 1-year-old cheese was very scarce, because a small amount of cheese was stored to ripen at the beginning of the corona period. In addition, the sales a year later were higher than expected, because consumers started eating more mature cheese. This resulted in a general scarcity of old cheese. We ripen cheese in our cheese warehouse. A place that has been specially designed to provide the ripening of cheese to take place under ideal conditions.

Indeed, provide to take place, because in fact the ripening of cheese happens automatically. But what is it you can influence as a cheese ripener? Temperature and humidity are the most important influences on the taste and structure of the cheese. As a cheese ripener it is therefore important to know how to control these two influences.

The initial composition of the milk [2, 3], the rate and extent of acidification during manufacture [17] and the degree of heating and moisture removal during manufacture [36] determine the basic curd structure. This basic curd structure comprises a casein network in which fat globules and moisture are entrapped.

Water is both bound to the casein and also fills the interstices of the curd matrix. Texture formation is critically influenced by the relative content of protein, fat and water in this structural network. The biochemical and physicochemical changes that occur in the structure during maturation determine the ultimate texture of the ripened cheese.

The first stage in the manufacturing process which influences cheese texture is the preparation of milk by standardisation of the casein to fat ratio [9]. This determines the fat-in-dry-matter content of the final cheese. The temperature of the standardised milk is adjusted and the milk is acidified using mesophilic or thermophilic cultures [18]. The cultures are carefully selected for the particular cheese variety. This ensures acidification proceeds at the correct rate and solubilisation of colloidal calcium phosphate [4] is controlled, thereby ensuring the final cheese has the correct composition.

The coagulant is added to the milk and a gel is formed [24]. The type and quantity of coagulant are critical: the coagulation temperature, the rate of acid development and the pH of the curd at cutting will determine the coagulant activity and its retention in the curd [28] and hence the degree of proteolysis during ripening.

Once the gel is formed, the curd is cut. The treatment of the cut curd is crucial to ensuring the desired texture is achieved. The size of the curd particles following cutting, the cook or scald temperature, curd washing in which whey is removed and water is added, the pH of the curd at whey drainage, the temperature of the curd at stretching for Mozzarella [] , the extent of cheddaring for Cheddar [] , the method of salting dry-salting or brining [41] and the amount of salt used, all influence cheese texture.

The temperature and humidity at which the cheese is stored during ripening can be used to control the cheese microflora [55], enzymatic activity and texture formation. Proteolysis is the most important biochemical event in cheese ripening [88] and greatly influences the development of texture. Development of the cheese structure and texture during ripening is primarily achieved by the degradation of the paracasein complex by the proteinases of the coagulant.

The duration of the ripening period will determine the extent of proteolysis. However, the softening of texture in the initial stages of ripening results from the solubilisation of colloidal calcium phosphate associated with the paracasein matrix of the cheese [4] rather than specific chymosin -mediated proteolysis.

Chymosin mediated proteolysis, calcium solubilisation, and texture development during the ripening of cheddar cheese. Dairy Sci. What strategies could be adopted to produce a firmer cheese and what are the effects of each treatment? A weak-bodied cheese has a weak casein network structure. The main causes of weak-bodied cheese are high levels of fat and moisture compared with casein levels.

A weak network structure can be corrected by increasing the compactness of the curd matrix. This can be achieved primarily by reducing the fat and moisture content of the curd. Standardisation of milk [9] to a higher casein to fat ratio and adjustment of the cheesemaking protocol to enhance moisture loss [34] Table 1 will produce substantial improvements in texture.

Secondary factors to be considered are increasing the pH at whey drainage to increase calcium levels in curd [4, 17] while decreasing retention of rennet [28]. Improved whey expulsion Reduces the retention of chymosin and plasmin and increases calcium in curd. The salt-in-moisture level in the curd and the ripening temperature control the activity of residual rennet and plasmin in cheese. Increasing the salt-in-moisture level and lowering the ripening temperature can reduce proteolysis during maturation [88] and result in higher levels of intact casein in cheese which will produce a firmer cheese.

Table 1 describes a number of approaches to improve the texture of a weak-bodied cheese. Acid flavour is a component of the overall sensory profile of a Cheddar [79]. An excess or imbalance of acid taste may be regarded as a quality defect. The formation and sensory perception of acid flavours are complex issues which remain poorly understood. To produce a less acid cheese, the activity of the starter [17, 18] must be reduced during cheesemaking.

This is effectively achieved by reducing the level of starter culture added and adjusting temperatures [37] and cheesemaking protocol. Cheeses develop acidity during production as lactose is fermented by the starter cultures.

When lactose is depleted within 48 h of manufacture, the acidity of Cheddar decreases slightly as the cheese matures. Data from manufacturers indicate that cheeses produced using the same recipes at different manufacturing sites can differ markedly in acidic taste. This implies that additional factors play a role in the acid flavour of cheese. Such factors might include the isomeric forms of lactic acid D or l [], the presence of other acids acetic, citric, fatty acids, amino acids , pH dissociation of acids , buffering capacity [22], salt level, fat content, degree of proteolysis [88] and cheese texture.

Development of effective strategies to control acid flavour in cheese requires understanding of not only the technological parameters that contribute to development of acidity but also other factors that influence the sensory perception of acid flavours. The mechanism of perception of acid flavours in cheese is complex and only partially understood.

The cheese matrix contains many components that contribute to the flavour profile and potentially affect the perception of acidity. In a recent survey of the sensory character of retail Cheddars in the UK, interactive effects were noted in perception of acid and creamy flavours Fig. This effect was consistent in mild, mature, vintage Cheddars and half-fat Cheddars. Acid flavours were lowest in the mild category cheeses and had a tendency to increase with maturity but there was much variability in perception of acid flavours in each category.

The major structure-forming constituent in cheese is the casein matrix in which fat globules are entrapped. Water or serum is both bound to the casein micelles and fills the interstices of the matrix.

If a cheese is not categorized as soft-ripened, then it is either a fresh cheese, washed rind cheese, or natural rind cheese. Actively scan device characteristics for identification.

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