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KMID : 0380019940090010072
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Korean Journal of Biotechnology and Bioengineering
1994 Volume.9 No. 1 p.72 ~ p.82
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A Mathematical Model for the Whole Ripening Process of Cheddar Cheese
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Kim Joong-Kyun
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Abstract
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A model to explain the observed kinetics in a whole process of Cheddar-cheese ripening has been developed. It includes growth and lysis of cells in the cheese matrix, cell-wall bound proteinases and intracellular dipeptidases that are released into cheese upon cell lysis, and the production of dipeptides and amino acids from casein in cheese. Model simulations have been conducted to figure out the crucial factors in the process of the cheese ripening. ´The influential factors have been found to be the cell numbers and the dipeptidase activity at the beginning of the cheese ripening, and the cell-lysis rate of cheese starters. The simulation results have also suggested the use of a mixed culture as well as the experimental screening for a more suitable organism as a cheese starter. Hence, the model shows how to accelerate the cheese ripening.
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