摘要：In the conventional cheese maturation methods, to compensate taste-flavour and texture deficiencies resulted from pasteurization, specific starter cultures are added into cheese milk. Thus, it is aimed to control ripening process of cheese. But ripening process of cheese using conventional method needs a long time and causes some economical losses. Studies for the accelerated ripening increased during 80’s years and various methods were developed by the researchers. Addition of various enzymes to cheese using different methods, use of modified lactic acid bacteria, change of ripening conditions, use of cheese slurries are some of the applied methods to accelerate cheese ripening, and many successful results were obtained. In the recent years, using elevated ripening temperature supported with HACCP system, high pressure applications, enzyme coctails containing various enzymes, attenuated or genetically modified starters, adjunct cultures are highlighted topics of accelerated cheese ripening. In this review, mentality of accelerated cheese ripening and advantages and disadvantages of each method were discussed briefly.
