date:Feb 13, 2014
echanism in cheese that causes it to ripen. It softens the protein matrix in the cheese at an earlier stage to help the cheese reach its ideal texture more quickly, and then breaks down casein molecules at a faster rate than usual to release the volatile compounds that are responsible for developing flavour.
Unlike other ripening agents such as cultures and enzymes Arla claims that Nutrilac FastRipe does not break down proteins excessively, which means shelf life is not shortened and taste is