In its final stage of production, cheese is set out in a controlled
environment to age The cheese is stored in a place of proper temperature
and humidity for aging also known as ripening. Some cheeses are aged
for a month and some are aged for several years. The length of the aging
period in the plant was determined by expert elicitation.
Cheesemakers
manage its temperature, humidity, and bacteria population. During the
aging process, the starter bacteria again become active as they break
the casein protein and milkfat into fatty acids, amines, and amino
acids.
The degree of protein decomposition significantly affects
the quality (consistency and taste) of the cheese. It is during this
process that Swiss cheese gains its signature holey appearance, as its
bacteria produce carbon dioxide gas bubbles.
Biochemical changes
in cheese during aging may be grouped into primary (lipolysis,
proteolysis and metabolism of residual lactose and of lactate and
citrate) or secondary (metabolism of fatty acids and of amino acids)
events. Residual lactose is metabolized rapidly to lactate during the
early stages of aging.
Additional bacteria are often introduced
(either applied directly to the cheese or made present in the air) to
further manipulate the cheeseʼs final taste and consistency.
Cheesemaking: aging process
High Hydrostatic Pressure: Revolutionizing Food Preservation
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High Hydrostatic Pressure (HHP) is an advanced food processing method that
uses extreme pressure, up to 600 MPa, to ensure food safety and quality
without ...