BIOLOGICAL PROCESSES IN CHEESE PRODUCTION

Abstract

This article examines the biological processes involved in cheese production, focusing on the microbiological and enzymatic activities that transform milk into cheese. The key stages of cheese production, including milk coagulation, acidification, and ripening, are analyzed to understand how microorganisms and enzymes contribute to the development of texture, flavor, and nutritional characteristics of cheese. The study also provides insights into the factors affecting these processes and the role of starter cultures in enhancing cheese quality.