National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
Though the cheese production through the curd milk is the oldest science, the fermentation technology unfurled the cheese production many thousand years ago and by now cheese is available in hundreds of different types and flavors from different climatic and environmental region. Availability of cheese in different flavors is mainly due to the origin/ source of milk and whether the milk is pasteurized and the butter content of the milk. The interplay of different microflora, physical and chemical conditions play role in production of various flavor types. Microorganisms growth is essential in development of flavor and true microflora growth is determined by the regulation of moisture and salt content, pH regulation, organic acid concentration, maintenance of ripening temperature, regulation of redox potential and also on nitrate production. Proteolysis and lipolysis also play an important role in flavor enhancement. If the ripening procedure goes haphazardly then there will be more chances of rancidity but our understanding of cheese ripening process and parameters will reduce the cost and time, energy and material consumption and also efficiently increase the production of variety of cheese. In this review, we had reviewed different parameters and their interplay for the successful cheese ripening and the better taste to provide.
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