The influence of cheese manufacture parameters on cheese microstructure, microbial localisation and their interactions during ripening: Areview

This review considers the relationship between cheese manufacture process parameters including high heat and high pressure processes and protein standardisation techniques on the resultant cheese microstructure, microbial activity within the cheese matrix and the interactions between the cheese matrix and the entrapped bacteria during ripening. Particular consideration is given to bacterial location, localised ripening and mineral movement within the matrix as well as the effect of processing on milk fat globules and the influence of milk fat globule membrane material on cheese structure and ripening. Further investigation is suggested relating to profiling bacterial growth at protein-fat interfaces and curd junctions using flow cell cytometry techniques.