Italian type cheeses

Because of intercheese variation in structure and level of proteolysis, different types of cheese give processed products of different textural characteristics. Hence, it is generally recognized that mature semihard cheese varieties, such as hard Italian-types, Cheddar, and Emmentaler, give firmer, longer-bodied processed products that mould-ripened cheeses of the same age. 

An example is the use of pre-gastric lipases for the production of Italian cheese types. In these cheeses the entire stomach of calves is dried and used. This results in a characteristic piquant flavour. The substrate specificity of the lipases, in terms of affinity for certain fatty acid chain lengths, determines the quality and the flavour of the final lipolyses product. 

Of the three primary events in cheese ripening, i.e., glycolysis, lipolysis, and proteolysis, proteolysis is usually the rate-limiting one. Glycolysis is normally very rapid and is complete in most varieties within 24 hr therefore, acceleration of glycolysis is not of interest. The modification and catabolism of lactate is either of little or no consequence (e.g., Cheddar or Dutch varieties) or is quite rapid—2-3 weeks (e.g., Swiss types, Camembert)—and consequently its acceleration is not important. Lipolysis is limited in most cheese varieties, exceptions being some Italian varieties, e.g., Romano and... 

Milk can be, and is, processed into many different varieties of cheese. In fact, there are over 2,000 different named cheeses. Some are made from whole milk, others from milk that has had part of the fat removed, and still others from skim milk. (The most important variety produced from skim milk is cottage cheese.) In 1990, American types of cheese accounted for 50% of the U.S. total cheese production, of which 96% was American Cheddar and 2.2% was other American types (Colby, washed curd, stirred curd, Monterey). Other important types of cheese are Italian (mostly soft varieties), Swiss, Muenster, cream, blue, and Neufchatel. 

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