What occurs during the curing and ripening process of cheese? How does the length of the curing period impact the flavor and cooking characteristics of cheese?
Curing is the exposure of cheese to controlled temperature and humidity during aging or ripening. The temperature and humidity can be modified. A high temperature will speed the ripening process. High humidity will enhance mold growth and minimize moisture loss.
Ripening is the physical and chemical changes that occur during curing. Physical changes include the addition of ingredients such as salt, the inoculation with molds, and kneading (the pulling and stretching of cheese). Chemical changes include proteins hydrolyzed to soluble peptides and amino acids, fats hydrolyzed into acetate and other volatile fatty acids, and lactose converted into lactic acid. These chemical changes contribute flavor and aroma and extend shelf life.
The length of the curing period impacts flavor and cooking characteristics of cheese. Flavor intensifies as cheese ripens; cheese exposed to the longest curing period has the richest flavor and has the best blending quality.
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