Innovative strategies to accelerate cheese ripening

Period: 2014 - 2017

Cheese production is an expensive procedure involving
periods of ripening ranging from one month to more than a year. An accelerated ripening time, but without compromising the flavour, quality or shelf life, could represent significant savings in tied capital equating to approximately DKK 25 million for Arla.

Ripening comprises complex microbial and enzymatic activities performed in concert in order to develop a balanced cheese flavour and suitable texture.

In this project, we will create a cheese matrix to examine the diffusion properties as a function of different cheese technology parameters. Furthermore, we will investigate and describe the interactions between the bacteria colonies in the cheese matrix during the initial ripening period.






Funded by:

Project: Innovative strategies to accelerate cheese ripening
Period:  September 2014 - September 2017
Grant donor: Innovation Fund Denmark
FOOD grant: DKK 1,598,000
Total budget: DKK 3,196,000