ScholarWorks@경상국립대학교

초록

Milk fat plays a crucial role in the sensory properties of cheese, contributing to the development of a wide range of flavor compounds. During cheese ripening, various microbiological and biochemical processes drive the formation of these flavors. The microbial metabolism of milk fat is particularly important, as short- and medium-chain fatty acids significantly influence the characteristic flavor of cheese. Additionally, the use of exogenous lipases in cheese production can enhance flavor development and accelerate the ripening process. This review aims to examine the mechanisms by which milk fat contributes to flavor development during cheese ripening and to explore novel approaches for enhancing cheese flavor through microbiological and enzymatic pathways.

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