Perspectives on cheese ripening

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dc.authorscopusid7103178063
dc.authorscopusid58294234900
dc.authorscopusid36775298900
dc.authorscopusid7102714092
dc.contributor.authorMcSweeney P.L.H.
dc.contributor.authorHayaloglu A.A.
dc.contributor.authorO'Mahony J.A.
dc.contributor.authorBansal N.
dc.date.accessioned2024-08-04T19:59:05Z
dc.date.available2024-08-04T19:59:05Z
dc.date.issued2006
dc.departmentİnönü Üniversitesien_US
dc.description.abstractThis review provides an outline of the principal biochemical changes which occur in various cheeses during ripening including metabolism of residual lactose, conversion of lactate to various products and the metabolism of citrate. The hydrolysis of milk fat to free fatty acids (lipolysis) and their subsequent metabolism to volatile flavour compounds are also discussed as is the liberation of peptides and free amino acids from the caseins (proteolysis) and amino acid catabolism. Three aspects of cheese ripening are discussed in detail: the use of multivariate statistical techniques to analyse data during ripening studies, changes to cheese texture during ripening and the factors which affect the retention of rennet in cheese curd.en_US
dc.identifier.endpage77en_US
dc.identifier.issn0004-9433
dc.identifier.issue2en_US
dc.identifier.scopus2-s2.0-33748161695en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage69en_US
dc.identifier.urihttps://hdl.handle.net/11616/90357
dc.identifier.volume61en_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.relation.ispartofAustralian Journal of Dairy Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subject[No Keyword]en_US
dc.titlePerspectives on cheese ripeningen_US
dc.typeArticleen_US

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