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Published online by Cambridge University Press: 27 March 2009
The ‘ripening’ of cheese consists of a number of chemical changes affecting the fats, proteins and carbohydrates. The protein changes are of the general proteolytic character and are produced by bacteria, fungi, rennet-enzymes and other enzymes formed by bacteria and fungi during their growth in the cheese. The products derived from casein—the main protein-constituent of cheese—are intermediate digestive substances together with aminoacids, and secondary products formed by bacteria from the aminoacids. In a thorough study of the cheeseripening process it is of fundamental importance to ascertain what specific compounds are formed. Such knowledge must be possessed before the actual working of the process can be fully understood. It is well known to everybody connected with the manufacture of cheese that the quality of the final product depends on the nature of the ripening process.
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