| Popis: |
Publisher Summary This chapter discusses the different methods of production and technologies of these cheeses, the microflora, the various biochemical changes that occur during their ripening, their aroma and textural properties, and the control of their ripening. The composition and the evolution of the flora of surface mould-ripened cheeses are complex, particularly when raw milk is used. Although less important than in Blue cheeses, proteolysis in surface mould-ripened cheeses is quite significant. There is a great diversity of esters in cheese. Esters have been identified to the corresponding acids and alcohols present in Camembert. Great progress has been made during the past 20 years in the knowledge of the mechanisms of ripening in surface mould-ripened cheeses. The processes are very complex and no close relationship can yet be seen between the composition and the quality of mould-ripened cheese. |
