Texture development during cheese ripening
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The texture of a cheese is determined primarily by its pH and the ratio of intact casein to moisture. The texture generally changes markedly in the first 1 to 2 wk of ripening as the hydrolysis of a small fraction of αs1-casein by the rennet to the peptide αs1-I results in a general weakening of the casein network. The relatively slow change in texture thereafter is determined mainly by the rate of proteolysis, which in turn is controlled largely by the proportion of residual rennet and plasmin in the cheese, salt to moisture ratio, and storage temperature. The rise in pH that occurs during ripening is also important in many cheese varieties. Cheese texture may be significantly changed by the use of coagulants other than chymosin, addition of neutral proteases, and incorporation of whey proteins. The stretching characteristics of natural cheese curd depend upon both its pH and the proportion of colloidal calcium phosphate that has been removed. Cheese containing residual coagulant loses stretchability very rapidly with age. Eye formation in Swiss-type cheese is dependent upon the cheese pH at the time of transfer to the hot room.
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Hydrolysis of the peptide bond Phe23-Val24 in αs1-casein is associated with a rapid change in the rubbery texture of young curd into a smoother, more homogeneous product.
“Hydrolysis of the peptide bond Phe 23 -Val 24 in α s1casein has been associated with a rapid change in the rubbery texture of young curd into a smoother, more homogeneous product [29];”
From Advances in the role of a plant coagulant ( <i>Cynara cardunculus</i> ) in vitro and during ripening of cheeses from several milk species (2002) · cites this paper as [29]
Cheese pH and mineral content have a major influence on the structure and texture of cheese.
“Cheese pH and mineral content have a major influence on the structure and texture of cheese (Lawrence et al., 1987”
From Invited review: perspectives on the basis of the rheology and texture properties of cheese. (2003) · cites this paper as Lawrence et al., 1987
If pH becomes too low (e.g., pH<4.9), there is a reduction in melt, stretch, and curd cohesion.
“If the pH becomes too low (e.g., pH<4.9), there is a reduction in melt, stretch, and curd cohesion (Lawrence et al., 1987”
From Invited review: perspectives on the basis of the rheology and texture properties of cheese. (2003) · cites this paper as Lawrence et al., 1987
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- Authors
- Lawrence, R. C., Creamer, L. K., & Gilles, J.
- ORCID
- Lawrence, R.C.
- Venue
- Journal of Dairy Science
- Publisher
- American Dairy Science Association
- Published
- 1987-08
- Volume
- 70
- Issue
- 8
- Pages
- 1748-1760
- ISSN
- 0022-0302 (ISSN-L)
- OpenAlex
- W2039942292
- Cited by
- 511
- References
- 42
- Citations by year
- 2026: 4 · 2025: 17 · 2024: 10 · 2023: 11 · 2022: 10 · 2021: 19 · 2020: 15 · 2019: 9 · 2018: 11 · 2017: 20 · 2016: 18 · 2015: 20 · 2014: 24 · 2013: 19 · 2012: 13
- FWCI
- 16.54
- Type
- journal article
- Language
- en
- Open access
- bronze
- doi.org
- Licence
- Locations
- Journal of Dairy Science (publishedVersion)
- Digital Commons - USU (Utah State University) (submittedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
- Life Sciences › Agricultural and Biological Sciences › Food Science › Advanced Scientific Research Methods
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
- Keywords
- cheese texture, cheese ripening, casein network, proteolysis, αs1-casein, rennet, plasmin, cheese pH, storage temperature, coagulants, neutral protease, whey protein, calcium phosphate, eye development, Swiss-type cheese
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Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
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