{"id":14441,"date":"2022-10-26T14:45:54","date_gmt":"2022-10-26T06:45:54","guid":{"rendered":"https:\/\/thefooduntold.com\/?p=14441"},"modified":"2022-10-28T10:44:58","modified_gmt":"2022-10-28T02:44:58","slug":"the-chemistry-of-cheese-ripening","status":"publish","type":"post","link":"https:\/\/thefooduntold.com\/food-chemistry\/the-chemistry-of-cheese-ripening\/","title":{"rendered":"The Chemistry of Cheese Ripening"},"content":{"rendered":"\n
\"What

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There are many varieties of cheese around the world but the process is similar.<\/p>\n\n\n\n

After the milk passes quality and purity tests, it is standardized and pasteurized. Standardization makes the milk consistent, adjusting the protein and fat ratio. Pasteurization destroys potentially harmful bacteria in the milk. Then good bacteria or starter culture is added. Starter culture ferment lactose (milk sugar) to produce lactic acid. The type of bacteria depends on the type of cheese to produce. Streptococcus thermophilus and Lactobacillus helveticus, and propionic acid bacteria are common starter cultures in Swiss cheese. Aside from starter culture, few other ingredients may be added.<\/p>\n\n\n\n

Coagulation is the first step in turning the milk into solid cheese. Lactic acid from starter cultures is what causes fresh cheese to coagulate. Mature cheese is curdled by adding an enzyme called chymosin, which is present in rennet. The resulting solid mass after coagulation is called \u201cgel\u201d, \u201ccurd\u201d, or the \u201ccoagulum\u201d. This is cut to allow the whey (liquid) to come out. The size of the cut depends on the type of cheese. Small curds produce drier cheese since more moisture is released. Stirring and heating release more whey.<\/p>\n\n\n\n

After cooking, the curd is salted and pressed in a form (Cheddar and Colby<\/a>), or in a hoop (mozzarella and Swiss cheese). The majority of soft cheeses are not mechanically pressed, whereas the majority of semi-hard to hard cheeses are. Pressing closes the texture, promotes curd fusion, and helps extract more whey.<\/p>\n\n\n\n

After pressing, the cheese is ripened. The duration depends on the type of cheese, and the target quality. Typically, cheese ripening ranges from 2 weeks to several years.<\/strong> However, there are cheeses that do not undergo ripening, which include cottage, cream cheese, ricotta, and feta cheese.<\/p>\n\n\n\n

Here is what happens during ripening.<\/gwmw><\/p>\n\n\n\n

HOW IT IS DONE<\/strong><\/h2>\n\n\n\n

The cheese is transformed into a delicious cheese during the ripening process over the course of two weeks (for mozzarella) to two or more years by the starter bacteria (still present) and additional bacteria (referred to as the finishing or ripening bacteria) and their corresponding enzymes (Cheddars and Parmesans). <\/p>\n\n\n\n

There are also cheeses that are ripened with mold. For example, Camembert and Brie cheese is sprayed with mold onto the surface. Blue cheese is ripened by introducing Penicillium roqueforti<\/a> internally.<\/strong><\/p>\n\n\n\n

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Since microorganisms are involved during ripening, temperature and humidity control is important as it eventually impacts the resulting flavor, texture, and aroma of the cheese<\/strong>. Most cheeses are ripened in cheese-ripening cellars or special storage rooms. Ripening cellars imitate the conditions of a cave. The humidity and temperature are particularly well monitored, depending on the type of cheese.<\/p>\n<\/div>\n\n\n\n

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\"Cheese
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However, most cheeses are ripened between 46\u00b0 (8\u00b0C) and 60\u00b0F (0\u00b0C), with a relative humidity of 85\u201395%<\/strong>. The cellar’s climate is regulated by the air flow, humidity, and temperature in the surrounding area.<\/p>\n\n\n\n

Affinage, which translates in French as “end” or “final point,” is the word for ripening. An affineur, cheese tenderer, or finisher may occasionally complete this stage of the cheese-making process. Until the cheese has sufficiently aged to be packaged and sold, the affineur takes care of the cheeses. The affineur periodically rubs, washes, brushes, or sprinkle the surfaces of the cheeses with salt brine and ripening bacteria as they ripen. Every cheese needs to be turned regularly to guarantee even bacterial growth and to avoid cheese shape abnormalities. The cheese’s appearance, aroma, taste, and texture are also evaluated by the affineur to determine when it is ready to be packed for sale.<\/strong><\/p>\n\n\n\n

THE CHEMISTRY OF RIPENING<\/strong><\/gwmw><\/h2>\n\n\n\n

During the cheese ripening (affinage) process, several chemical and physical changes take place that lead to texture, flavor, aroma, and color development. The changes include the degradation of the following molecules:<\/p>\n\n\n\n