ABSTRACT
Biochemically, cheeses are a dynamic product constantly undergoing changes throughout the ripening period. While freshly made curds are unappealing and rather similar in taste, it is during the ripening process that avor compounds are generated, leading to the unique sensory qualities of a cheese variety. A series of complex chemical and biochemical conversions of milk constituents during the ripening period result in this avor formation, with the typical cheese aroma arising from the processes of proteolysis, lipolysis, and carbohydrate fermentation of (residual) lactose, lactate, and citrate (Figure 29.1). The formation of avor during cheese ripening is a relatively slow process, and the main biochemical changes that occur during ripening can be grouped into primary (Figure 29.1, light gray area) and secondary (Figure 29.1, dark gray) events. The primary events constitute the major pathways of proteolysis,
29.1 Introduction ...................................................................................................................................531 29.2 Adjuncts: A Denition ..................................................................................................................533 29.3 Selection of Adjunct Cultures: A Priori (Ex Situ) Screening ........................................................533
