Mechanisms of Incorporation and Release of Enzymes into Cheese during Ripening
Abstract
The enzymes involved in cheese ripening and the factors affecting their activity in cheese is reviewed. The review begins by outlining the various enzymes that contribute to cheese ripening including those originating from milk, coagulant, starter and non-starter Lactic Acid Bacteria, and those added as exogenous preparations to accelerate flavour development. Factors influencing the retention, release and residual activity of these enzymes in cheese are discussed along with an outline of innovative methods to enhance the retention and release of exogenous enzymes.
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In long-ripened cheeses, the autolysis of SLAB can provide sufficient nutrients to support the growth of non-starter LAB (NSLAB) in vitro.
“In long-ripened cheeses, it has also been observed that the autolysis of SLAB can provide sufficient nutrients to support the growth of non-starter LAB (NSLAB) in vitro [18,53,73,77,93,99,100,101,102].”
From Microbiota of Cheese Ecosystems: A Perspective on Cheesemaking (2025) · cites this paper as [100]
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Recent Advances in Milk Clotting Enzymes
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- Authors
- Wilkinson, M. G., & Kilcawley, K. N.
- Affiliations
- University of Limerick (IE)
- Teagasc - The Irish Agriculture and Food Development Authority (IE)
- Corresponding author
- Wilkinson, M.G.
- Venue
- International Dairy Journal
- Publisher
- Elsevier BV
- Published
- 2005-06
- Volume
- 15
- Issue
- 6-9
- Pages
- 817-830
- ISSN
- 0958-6946 (ISSN-L)
- OpenAlex
- W2086975343
- Cited by
- 94
- References
- 135
- Citations by year
- 2026: 2 · 2025: 4 · 2024: 5 · 2023: 2 · 2022: 4 · 2021: 3 · 2020: 3 · 2019: 1 · 2018: 5 · 2017: 6 · 2016: 5 · 2015: 9 · 2014: 5 · 2013: 10 · 2012: 7
- FWCI
- 6.14
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- International Dairy Journal (publishedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Enzyme Production and Characterization
- Keywords
- cheese ripening, enzyme incorporation, enzyme retention, enzyme release, lactic acid bacteria, starter cultures, non-starter lactic acid bacteria, coagulants, exogenous enzymes, flavour development, residual enzyme activity
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