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Flavor development in various forms of cheese

Though the cheese production through the curd milk is the oldest science, the fermentation technology unfurled the cheese production many thousand years ago and by now cheese is available in hundreds of different types and flavors from different climatic and environmental region. Availability of cheese in different flavors is mainly due to the origin/ source of milk and whether the milk is pasteurized and the butter content of the milk. The interplay of different microflora, physical and chemical conditions play role in production of various flavor types. Microorganisms growth is essential in development of flavor and true microflora growth is determined by the regulation of moisture and salt content, pH regulation, organic acid concentration, maintenance of ripening temperature, regulation of redox potential and also on nitrate production. Proteolysis and lipolysis also play an important role in flavor enhancement. If the ripening procedure goes haphazardly then there will be more chances of rancidity but our understanding of cheese ripening process and parameters will reduce the cost and time, energy and material consumption and also efficiently increase the production of variety of cheese. In this review, we had reviewed different parameters and their interplay for the successful cheese ripening and the better taste to provide. | Int.J.Curr.Microbiol.App.Sci 2020 9 1 2497-2511 EXCELLENT PUBLISHERS International Journal of Current Microbiology and Applied Sciences ISSN 2319-7706 Volume 9 Number 1 2020 Journal homepage http www.ijcmas.com Review Article https doi.org 10.20546 ijcmas.2020.901.284 Flavor Development in Various Forms of Cheese Rida Malik Maria Tahir Nida Pervaiz and Sikander Mughal Institute of Industrial Biotechnology Government collage university Lahore Pakistan Corresponding author ABSTRACT Keywords Cheese Microflora Flavor Ripening Article Info Accepted 22 December 2019 Available Online 20 January 2020 Though the cheese production through the curd milk is the oldest science the fermentation technology unfurled the cheese production many thousand years ago and by now cheese is available in hundreds of different types and flavors from different climatic and environmental region. Availability of cheese in different flavors is mainly due to the origin source of milk and whether the milk is pasteurized and the butter content of the milk. The interplay of different microflora physical and chemical conditions play role in production of various flavor types. Microorganisms growth is essential in development of flavor and true microflora growth is determined by the regulation of moisture and salt content pH regulation organic acid concentration maintenance of ripening temperature regulation of redox potential and also on nitrate production. Proteolysis and lipolysis also play an important role in flavor enhancement. If the ripening procedure goes haphazardly then there will be more chances of rancidity but our understanding of cheese ripening process and parameters will reduce the cost and time energy and material consumption and also efficiently increase the production of variety of cheese. In this review we had reviewed different parameters and their interplay for the successful cheese ripening and the better taste to provide. Introduction Though food fermentation that is the .