How is graviera cheese colour affected during ripening?

During the cheese ripening period, numerous biochemical processes take place that influence the organoleptic characteristics of the product, such as taste, aroma, texture, and color. The most significant of these processes are proteolysis, lipolysis, and moisture loss.

● Proteolysis: In this process, casein protein molecules (primarily casein) are broken down into smaller peptides and free amino acids through enzymatic action (mainly by proteases of microbial or endogenous origin). This breakdown affects the texture and contributes to flavor development.

● Lipolysis: This refers to the enzymatic breakdown of lipids (triglycerides) into free fatty acids. These fatty acids contribute to the formation of aromas and occasionally color changes, especially in cheeses that undergo intense ripening.

● Moisture loss: As cheese ripens, its moisture content decreases due to evaporation, leading to an increased concentration of pigments and solid components. This can result in a more intense or darker color, particularly in aged cheeses.

These processes are not independent of each other but are interconnected. Their impact on color is mostly indirect: through changes in the cheese’s microstructure, pH shifts, pigment concentration, and the overall “maturation” of its appearance.

Source:
Mustafa Atasever, Halit Mazlum (2024)
“Biochemical Processes During Cheese Ripening”
Atatürk University Publications

Photo: Pagonis Dairy – Graviera Ripening Chamber.
The color difference between 2-day and 40-day-old graviera is clearly visible.

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