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cheese ripening
Cheese ripening, alternatively cheese maturation of affinage, is a process in cheesemaking. It is responsible for the distinct flavour of cheese, and through the modification of "''ripening agents''", determines the features that define many different varieties of cheeses, such as taste, texture, and body. The process is "characterized by a series of complex physical, chemical and microbiological changes" that incorporates the agents of: "bacteria and enzymes of the milk, lactic culture, rennet, lipases, added moulds or yeasts, and environmental contaminants."〔 The majority of cheese is ripened, save for fresh cheese.〔
==History==
Cheese ripening was not always the highly industrialised process it is today; in the past, cellars and caves were used to ripen cheeses instead of the current highly regulated process involving machinery and biochemistry. Some cheeses still are made using more historical methods, such as the blue cheese Roquefort, which is required to be ripened in designated caves in south-eastern France.〔Fox, Patrick. Cogan, Timothy. Guinee, Timothy. ''Fundamentals of Cheese Science''. p. 350.〕 However, with the invention of refrigeration in the 20th century, the process evolved considerably, and is much more efficient at producing a consistent quality of cheese, at a faster pace, and a lower cost (depending on the type of cheese).〔
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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