Anaerobic ripening of cheese

Anaerobic cheese ripening without oxygen

The cheese ripens here by microbiological and fermentative (caused by enzymesEnzymes are special proteins (biocatalysts) formed in living cells (lab) that accelerate the biochemical conversion of milk. » More info) proteinCasein is a constituent of the protein (protein) of cow's milk, which is obtained for cheese production. » More info degradation.

By paraffin or film coating, the cheese matures without oxygen influence evenly through the cheese doughDetecting cheese defects and quality - on the cheese dough. Recognizing cheese defects requires some practice. » More info. This shields the cheese from external influences.

Other cheese maturation types are:

• AerobicAerobic cheese ripening means cheese ripening with oxygen. » More info maturation (surface maturation)
• Propionic acid maturation
• Red cultureBacterium Linens (red culture bacteria) are brushed with salt water on the cheese. » More info maturation
• Double maturation
• Whitewash maturing
• Double moldMold cultures are aroma-forming noble molds that grow on the surface (white noble mold) or inside a cheese (blue and green mold). » More info maturation
• Green-blue-sky ripening