Biochemical Processes During Cheese Ripening; [Peynir Olgunlaşmasında Biyokimyasal Olaylar]

Cheese ripening entails specific biochemical changes that occur under certain conditions during storage. These changes allow different cheese varieties to develop their unique characteristics. The ripening process is influenced by both primary and secondary biochemical events. These are driven by coagulating enzymes, milk's natural enzymes, and the enzymes of both starter and non-starter microflora. The main biochemical events during cheese ripening include proteolysis, lipolysis, and the metabolism of citrate and lactate. Secondary biochemical reactions then process the primary metabolic products, such as lactic acid, fatty acids, and amino acids. This leads to the formation of volatile compounds like alcohols, aldehydes, ketones, acids, lactones, phenols, esters, and sulfur compounds, which play a crucial role in determining the cheese's quality. These processes give each cheese type its distinctive features, like aroma, taste, color, texture, and pore structure, influencing consumer preferences. This review provides insights into the biochemical events that occur during the cheese ripening period.