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Development of texture and flavour in cheese and other fermented products

Published online by Cambridge University Press:  01 June 2009

Margaret L. Green  and
Donald J. Manning
Margaret L. Green
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading RG2 9AT, UK
Donald J. Manning
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading RG2 9AT, UK
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Summary

Cheesemaking 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.

Type
Short Communication
Information
Journal of Dairy Research , Volume 49 , Issue 4 , November 1982 , pp. 737 - 748
Copyright
Copyright © Proprietors of Journal of Dairy Research 1982

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References

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