Chapter 12 - Enzyme actions during cheese ripening and production of bioactive compounds

Abstract

Cheese ripening is a complex phenomenon resulting in important organoleptic and compositional changes. This phenomenon is carried out not only by a variety of enzymes from different origins initializing with milk native proteins but also by the starter microorganisms enzymes. Simultaneously to the production of aroma compounds, health-beneficial bioactive compounds are produced. The most abundant and studied compounds come from proteins and lipids. Bioactive peptides, γ-aminobutyric acid and ornithine are produced from the breakdown of cheese proteins, while hydrolysis of fats leads to the production of conjugated linoleic acid, carotenoids, fat-soluble vitamins, and sphingolipids, among other compounds. These compounds present different bioactivities depending on their nature.