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Cheese Ripening Research — Trends and Perspectives

Department of Food Science and Nutrition, University of Minnesota, St. Paul 55108

ABSTRACT

I have indicated briefly trends in cheese ripening research by mentioning United States Department of Agriculture Cooperative Research Information Services projects related thereto. The projects were grouped according to emphasis on flavor compounds and on common factors influencing microbial and enzymatic activity; microbiological and enzymatic aspects, acceleration of ripening, and some other perspectives were added. The trend appears to be toward more basic bacteriology and enzymology research with a strong attempt to increase the rate of desirable flavor development in a practical way.

With creativity in using modern research techniques and increased knowledge, we can come closer to controlling the direction and extent of the metabolic and enzymatic processes involved in cheese ripening.