Faster cheese ripening

It takes some three weeks to more than a year for cheddar-type cheeses to ripen. The longer it takes, the more impact on storage overhead. Ripening agents, of course, such as enzymes and cultures, hasten the process by breaking down proteins.

The Swedish company, Arla Foods Ingredients, recently introduced the Nutrilac? FastRipe, which is a little different from ripeners on the market. A natural milk protein, FastRipe can cut the process to one to six weeks, depending on the variety of cheese. Because it comes in the form of soluble powder, it can simply be added to cheese milk or water without modifying the manufacturing process. Once it has been added, it softens the protein at an earlier stage of the process, breaks down the casein faster which results in the release of compounds that provide the flavour.

According to the company, the FastRipe does not excessively break down the proteins.

The advantage is that it doesn’t affect shelf life or taste. It is made from Arla’s CH-4560 natural whey protein derived from cows’ milk.