ABSTRACT
Ripening of cheese includes all the chemical changes occurring in the cheese, some of which begin before the curd making is finished. The structure and composition of the cheese change, and hence its organoleptic properties. Biochemical and microbiological, as well as purely chemical and physical aspects are involved. Development of cheese properties, including consistency and flavor, is especially attributable to the conversion of lactose, protein, fat, and, in some cheeses, citrate.
