Process Cheese ripening

extra aged beemster cheese, 26+ months old. note salt crystals.

after initial manufacturing process of cheese done, cheese ripening process occurs. process important, since defines flavour , texture of cheese, differentiates many varieties. duration dependent on type of cheese , desired quality, 3 weeks 2 or more years general requirement cheeses.

ripening influenced variety of factors, ranging microflora curd, , others. enzymatic process crucial process cheeses, although bacteria plays role in many varieties. important agents in process include 4 following elements: rennet, or substitute rennet, starter bacteria , associated enzymes, milk enzymes, second starter bacteria , associated enzymes, , non-starter bacteria . each of these factors affects cheese-ripening process differently, , has been subject of research. important manufacturers understand how each of these elements work, able maintain quality of cheese while producing cheese @ acceptable investment of time , cost. these agents contribute 3 primary reactions define cheese ripening: glycolysis, proteolysis, , lipolysis.

by taking cheese through series of maturation stages temperature , relative humidity controlled, cheese maker allows surface mould grow , mould ripening of cheese fungi occur. mould-ripened cheeses ripen faster hard cheeses, in weeks opposed typical months or years. because fungi used more biochemically active starter bacteria. ripening occurs largely dependent on type of cheese: cheeses surface-ripened moulds, such camembert , brie; , ripened internally, such stilton. surface ripening of cheeses, such saint-nectaire cheese, may influenced yeasts contribute flavour , coat texture. others allowed cheesemaker develop bacterial surface growths give characteristic colours , appearances. growth of brevibacterium linens, example, creates orange coat cheeses.

in contrast cheddaring, making cheeses camembert requires more gentle treatment of curd. transferred cheese hoops , whey allowed drain curd gravity, overnight. cheese curds removed hoops brined immersion in saturated salt solution. because amount of salt has large effect on rate of proteolysis in cheese, stopping bacteria growing. if white-mould spores have not been added cheese milk, cheese maker applies them cheese either spraying cheese suspension of mould spores in water, or immersing cheese in bath containing spores of, e.g., penicillium candida.