Chemistry of Cheese Ripening

Abstract

When cheesemakers add starter cultures and rennet to milk, a myriad of chemical reactions begin. The carbohydrates, proteins, and lipids break down into compounds that result in the characteristic flavours of the cheese variety. The proteolytic degradation of the casein matrix also generates the distinctive texture of the product. This chapter will deal with the enzymatic and chemical breakdown of these major components of cheese during ripening.