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Cited by 94Probiotics and Fermented FoodsFermentation and Sensory AnalysisFood and Agricultural Sciences

Cheddar cheese ripening and flavor characterization: A review

Murtaza, Mian Anjum, Ur-Rehman, Salim, Anjum, Faqir Muhammad, Huma, Nuzhat, Hafiz, Iram·2014·Critical Reviews in Food Science and Nutrition
DOI 10.1080/10408398.2011.634531
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Abstract

Cheddar cheese is a biochemically dynamic product that undergoes significant changes during ripening. Freshly made curds of various cheese varieties have bland and largely similar flavors and aroma and, during ripening, flavoring compounds are produced that are characteristic of each variety. The biochemical changes occurring during ripening are grouped into primary events including glycolysis, lipolysis, and proteolysis followed by secondary biochemical changes such as metabolism of fatty acids and amino acids which are important for the production of secondary metabolites, including a number of compounds necessary for flavor development. A key feature of cheese manufacture is the metabolism of lactose to lactate by selected cultures of lactic acid bacteria. The rate and extent of acidification influence the initial texture of the curd by controlling the rate of demineralization. The degree of lipolysis in cheese depends on the variety of cheese and may vary from slight to extensive; however, proteolysis is the most complex of the primary events during cheese ripening, especially in Cheddar-type cheese.

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  • The enzymes produced by LAB communities in raw milk support proteolysis and lipolysis, which are chief drivers of flavor and texture of cheese.

    “During cheese ripening, proteolysis is of great importance because it contributes to textural and sensory changes in the matrix of this product [30].”

    From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [30]

  • During cheese ripening, proteolysis contributes to textural and sensory changes in the cheese matrix.

    “During cheese ripening, proteolysis is of great importance because it contributes to textural and sensory changes in the matrix of this product [30].”

    From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [30]

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Authors
Murtaza, M. A., Ur-Rehman, S., Anjum, F. M., Huma, N., & Hafiz, I.
Affiliations
  • University of Sargodha (PK)
  • University of Agriculture Faisalabad (PK)
ORCID
Venue
Critical Reviews in Food Science and Nutrition
Publisher
Informa UK Limited
Published
2014-01
Volume
54
Issue
10
Pages
1309-1321
ISSN
  • 1040-8398 (ISSN-L)
  • 1549-7852
DOI
10.1080/10408398.2011.634531
OpenAlex
W2083196906
Cited by
94
References
132
Citations by year
2026: 5 · 2025: 9 · 2024: 16 · 2023: 14 · 2022: 11 · 2021: 7 · 2020: 8 · 2019: 2 · 2018: 5 · 2017: 7 · 2016: 3 · 2015: 3 · 2014: 4
FWCI
4.98
Type
journal article
Language
en
Open access
closed
Locations
  • Critical Reviews in Food Science and Nutrition (publishedVersion)
  • PubMed (publishedVersion)
Topics
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
Keywords
Cheddar cheese, cheese ripening, flavor formation, aroma, glycolysis, lipolysis, proteolysis, lactic acid bacteria, lactose metabolism, demineralization, fatty acid metabolism, amino acid metabolism, secondary metabolites
MeSH terms
Amino Acids, Cheese, Fatty Acids, Food Handling, Glycolysis, Lipolysis, Taste, Citric Acid, Lactic Acid

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