Journal of Dairy Science and Biotechnology

Korean Society of Dairy Science and Biotechnology (한국낙농식품응용생물학회)
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Understanding of Development of Cheese Texture during Ripening

치즈의 숙성과정중 치즈조직의 변화연구

  • Lee, Mee-Ryung (Division of Applied Life Science (BK21), Graduate School of Gyeongsang National University) ;
  • Lee, Won-Jae (Division of Applied Life Science (BK21), Graduate School of Gyeongsang National University)
  • 이미령 (경상대학교 농업생명과학대학 농생명학부 BK21) ;
  • 이원재 (경상대학교 농업생명과학대학 농생명학부 BK21)
  • Published : 2008.11.30
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Abstract

During cheese ripening, the textural properties of cheese undergo significant changes from short, grainy, irregular to smooth, homogeneous and connected (well-net) structure. To make this change, many biochemical reactions occur during ripening and there have been tremendous researches in this topic for decades. In this review, several key parameters, such as cheese composition (especially cheese moisture and cheese pH), proteolytic activity and changes in Ca equilibrium will be discussed to understand the development of cheese texture during ripening.

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