Role of Microbial Cultures and Enzymes During Cheese Production and Ripening

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Atıf İçin Kopyala

BUDAK Ş., Kocak C., Bron P. A., de Vries R. P.

MICROBIAL CULTURES AND ENZYMES IN DAIRY TECHNOLOGY, ss.182-203, 2018 (SCI-Expanded)

• Yayın Türü: Makale / Tam Makale
• Basım Tarihi: 2018
• Doi Numarası: 10.4018/978-1-5225-5363-2.ch010
• Dergi Adı: MICROBIAL CULTURES AND ENZYMES IN DAIRY TECHNOLOGY
• Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED)
• Sayfa Sayıları: ss.182-203
• Ankara Üniversitesi Adresli: Evet

Özet

Many different kinds of cultures, enzymes, and methods are used during the production and ripening of a variety of cheese types. In this chapter, the importance, types, and applications of microbial cultures during cheese production are discussed. Moreover, an overview of the important role of enzymatic systems, either derived from these cultures or directly added to the milk fermentation, is presented. The main biochemical events including glycolysis, lipolysis, and proteolysis during cheese ripening are explained, focusing on their end products, which contribute to the development of the overall aroma of cheese.