Skip Nav Destination
Food Chemistry, Function and Analysis
Handbook of Cheese Chemistry
Edited by
Michael H. Tunick
Michael H. Tunick
Drexel University, USA
Search for other works by this author on:
Hardback ISBN:
978-1-83916-309-8
PDF ISBN:
978-1-83916-990-8
EPUB ISBN:
978-1-83916-991-5
Special Collection:
2023 ebook collection
No. of Pages:
310
Publication date:
28 Jul 2023
Book Chapter
Chapter 5: Chemistry of Cheese Ripening
By
Michael H. Tunick
Michael H. Tunick
Department of Food & Hospitality Management, College of Nursing & Health Professions
Drexel University
Philadelphia
PA 19104
USA
[email protected]
Search for other works by this author on:
-
Published:28 Jul 2023
-
Special Collection: 2023 ebook collection
Page range:
87 - 102
Citation
M. H. Tunick, in Handbook of Cheese Chemistry, ed. M. H. Tunick, The Royal Society of Chemistry, 2023, ch. 5, pp. 87-102.
Download citation file:
When cheesemakers add starter cultures and rennet to milk, a myriad of chemical reactions begin. The carbohydrates, proteins, and lipids break down into compounds that result in the characteristic flavours of the cheese variety. The proteolytic degradation of the casein matrix also generates the distinctive texture of the product. This chapter will deal with the enzymatic and chemical breakdown of these major components of cheese during ripening.
You do not currently have access to this chapter, but see below options to check access via your institution or sign in to purchase.
Digital access
$64.60
