Biochemical changes during cheeses ripening

Abstract

The most significant issues that describe biochemical changes during cheeses ripening have been shown in this work. The changes that occur on carbohydrates, proteins and milk fat, contribute in development of aroma and texture, which are typical for particular group of cheese. The next enzymes participate in cheese ripening: clotting enzymes; indigenous milk en­zymes; starter cultures and their enzymes; enzymes from secondary starters; non-starter lactic acid bacteria (adjunct cultures); non-starter bacteria that either survive pasteurization or contaminate milk after pasteurization. Also, the content of whey proteins in cheese has very important influence on ripening. The reviewed issues are very important for science and practice. On the second hand, the way in which technological process is managed has the great influence on biochemical changes that occur during cheese ripening. .

U radu su razmotrena najznačajnija pitanja koja definišu biohemijske promene u toku zrenja sireva. Ove promene se dešavaju na ugljenim hidratima, proteinima i mlečnoj masti i doprinose formiranju arome i teksture karakteristične za određenu vrstu sira. U zrenju sireva učestvuju: koagulanti različitog porekla; nativni enzimi mleka; starter kulture i njihovi enzimi; enzimi sekundarnih startera; ne-starterske bakterije mlečne kiseline - dopunske kulture ('adjunct' culture) koje imaju primenu kod ubrzanog zrenja; ne-starterske bakterije, koje preživljavaju pasterizaciju mleka ili dospevaju u mleko nakon pasterizacije, kao i sadržaj serum proteina u siru. Sva ova pitanja su od izuzetnog značaja ne samo za nauku, već i za praksu. Biohemijske promene koje se dešavaju tokom zrenja sireva, rezultat su, pre svega, načina vođenja tehnološkog procesa prilikom izrade sireva. .