ACCELERATED RIPENING OF EWES MILK CHEESES - REVIEW

This paper reviews the latest developments in the accelerated ripening of ewe's milk cheeses. The majority of cases are concerned with Spani sh cheeses made from mixtures of milk from different species, or from ewe's milk exclusively, as in the case with Manchego cheese. The appro aches most commonly used include elevated ripening temperatures, direc t addition of enzymes or enzyme mixtures and the addition of modified bacterial cultures. Some of these methodologies have provided very pro mising results in the enhancement of the typical cheese flavour and in the reduction of the maturation time.