Cheese is one of the dairy products that can result from the enzymatic coagulation of milk. The basic steps of the transformation of milk into cheese are coagulation, draining, and ripening. Ripening is the complex process required for the development of a cheese's flavor, texture and aroma. Proteolysis, lipolysis and glycolysis are the three main biochemical reactions that are responsible for the basic changes during the maturation period. As ripening is a relatively expensive process for the cheese industry, reducing maturation time without destroying the quality of the ripened cheese has economic and technological benefits. Elevated ripening temperatures, addition of enzymes, addition of cheese slurry, attenuated starters, adjunct cultures, genetically engineered starters and recombinant enzymes and microencapsulation of ripening enzymes are traditional and modern methods used to accelerate cheese ripening. In this context, an up to date review of Cheddar cheese ripening is presented.

中文翻译：

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加快切达干酪成熟的生物技术方法。

奶酪是牛奶的酶促凝结产生的乳制品之一。牛奶转化为奶酪的基本步骤是凝结，沥干和成熟。成熟是发展奶酪风味，质地和香气所需的复杂过程。蛋白水解，脂解和糖酵解是三个主要的生化反应，它们负责成熟期的基本变化。由于成熟是奶酪行业相对昂贵的过程，因此减少成熟时间而不破坏成熟奶酪的质量具有经济和技术优势。升高的成熟温度，添加酶，添加奶酪浆，发酵剂减弱，辅助培养，基因工程发酵剂和重组酶以及成熟酶的微囊化是用于加速奶酪成熟的传统和现代方法。在这种情况下，提出了切达干酪成熟度的最新综述。