Bio Enzyme

Topics: Cheese, Metabolism, Enzyme Pages: 2 (467 words) Published: October 3, 2012
Why are there so many different varieties of cheese when the production process is basically the same for all cheeses?
Cheese comes in a wide variety of flavors, textures and styles, but the process for making all cheeses remains basically the same. All types of cheeses requires almost the same processes, but there are many different factors that influence how the finished product tastes, textures and smells.
The climate of the area where the cheese making may influences the type of cheese produced in the end. The temperature and humidity impacts the flavor of cheese during the ripening process. Different cheese are created when ripened in different locations, also environment adds to the unique flavor of the cheese.

* Cheese Ripening
Ripening is influenced by a variety of factors, ranging from the microflora to the curd and to the others. The enzymatic process is the most crucial process for all cheeses, although bacteria plays a role in many varieties, which means that all types of cheeses are produced in a similar way.

* Biochemical reactions
The biochemical reactions change occurring during ripening may be grouped into primary events that include the metabolism of residual lactose and of lactate and citrate. There are different types of cheeses because there are many enzymes that are used to make the cheese, and also there are endless forms of molds that help age cheese giving each cheese its distinctive taste, texture and appearance. Enzymes are used in many food production processes to speed up the chemical reactions, which reduces water usage and energy consumption. The original objective of cheese production was to conserve the principal constituents of milk the lipids and caseins, although cheese is hostile environment for microbical growth and possesses several preservative hurdles, these hurdles are not sufficient to prevent the growth of certain microorganisms and the activity of those enzymes from various sources that may be...
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