Accelerated Maturation of Cheese

The methods used to reduce the maturation time of cheese have traditionally included the use of enzymes, like beta-galactosidase, proteinases, peptidases and lipases. These approaches have shown that addition of free enzyme led to uncontrolled biochemical reactions. Consequently, during recent years, new approaches have been attempted to accelerate the maturation process. The addition of liposome-entrapped enzymes and physically or genetically modified lactic acid bacteria to cheese seem to provide a definite advantage. This article reviews some of the developments in the area of accelerated cheese maturation. Attention is also given to non-conventional cheese as well as to cheese made. from milk other than cow's milk.