Physicochemical, Biochemical, and Microbiological Characteristics of Cheese

Dear Colleagues,

Cheeses are dairy products with complex composition and diverse characteristics that are affected by several factors throughout their production process. The physicochemical characteristics of cheeses are crucial determinants of their textural, rheological, and organoleptic properties and overall quality. In general, the primary components of cheese include proteins (caseins and/or whey proteins), fat, saccharides, moisture, and minerals. The composition of these components varies depending on the cheese variety, manufacturing techniques, and ripening parameters. Additionally, the biochemical characteristics of cheese are primarily driven by enzymatic reactions occurring during ripening. Proteolysis, the break-down of proteins by enzymes from rennet (or coagulants), starter cultures, and non-starter microorganisms, contributes significantly to the development of cheese flavor and texture. Lipolysis, the hydrolysis of fats by lipases, also contributes to the distinctive flavors and aromas of various cheese varieties. Moreover, glycolysis and other metabolic pathways catalyzed by microbial enzymes influence the formation of organic acids, alcohols, and other sensory active substances. Cheeses are natural habitats for a diverse range of microorganisms, including bacteria, yeasts, and molds. The microbiological profile of cheese is influenced by the starter cultures intentionally added during manufacture and the non-starter microorganisms present in the raw materials or introduced during processing and ripening. Careful management of the microbial population in cheeses is essential for ensuring their safety, quality, and desired characteristics.

The physicochemical, biochemical, and microbiological characteristics of cheese are intricately intertwined and contribute to the unique organoleptic properties, shelf life, and quality of various cheese varieties. Understanding these aspects is crucial for optimizing cheese production, ensuring food safety, and meeting consumer preferences.

Dr. Richardos Nikolaos Salek
Dr. Eva Lorencová
Dr. Zuzana Lazárková
Collection Editors

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• cheese
• cheese composition
• whey
• proteins
• lactic acid bacteria
• starter cultures
• non-starter microorganisms
• fermentation
• free amino acids
• fatty acids
• ripening
• texture
• rheology
• sensory analysis
• processing parameters
• novel processing techniques
• functional ingredients
• packaging
• storage
• sustainability