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Abstract
SUMMARYCheesemaking is initiated by specific hydrolysis of κ-casein, followed by random aggregation of casein particles to form a network. The structure of this curd determines its subsequent behaviour and the composition and texture of the cheese. It is affected by previous homogenization or concentration of the milk. The composition of the milk and the distribution of components in it, which are affected by season, mastitic infection and cold storage, also influence its curd-forming properties, and the composition and yield of cheese. During ripening of cheese, the final texture and the development of flavour occur. Both are influenced by the type and extent of proteolysis, catalysed by coagulant, bacterial and milk enzymes. These and other enzymic and non-enzymic reactions responsible for flavour development depend on the composition and environment within the product. Some of these reactions can be accelerated by incorporating enzymes and chemical reagents into the curd, resulting in the production of an enhanced flavour. A number of compounds responsible for the flavour of cheese and yoghurt have been identified and mechanisms for their formation and retention in the product have been postulated.
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Abd El-Salam M, Alichanidis E. Cheese varieties ripened in brine. ACTA ACUST UNITED AC 2004. [DOI: 10.1016/s1874-558x(04)80046-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/16/2023]
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El-Salam MHA, Alichanidis E, Zerfiridis GK. Domiati and Feta Type Cheeses. CHEESE: CHEMISTRY, PHYSICS AND MICROBIOLOGY 1999:301-335. [DOI: 10.1007/978-1-4615-2800-5_11] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/01/2023]
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El-Salam MHA, Alichanidis E, Zerfiridis GK. Domiati and Feta Type Cheeses. CHEESE: CHEMISTRY, PHYSICS AND MICROBIOLOGY 1993:301-335. [DOI: 10.1007/978-1-4615-2648-3_11] [Citation(s) in RCA: 35] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/01/2023]
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