Editorial Open Access

Advances in Cheese Technology: Ripening, Microbial Dynamics, and Flavor Engineering

Abstract

Cheese production, though ancient, has undergone significant transformation through innovations in microbiology, enzymology, and process automation. This article reviews recent advancements in cheese technology with an emphasis on starter culture development, enzyme use, ripening conditions, microbial interactions, and flavor enhancement. It also explores the role of biotechnology and digital tools in modern cheese making and aging processes

Harshit V. Patel*

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