182 Copyright © 2018, IGI Global. Copying or distributing in print or electronic forms without written permission of IGI Global is prohibited. Chapter 10 DOI: 10.4018/978-1-5225-5363-2.ch010 ABSTRACT Many diferent kinds of cultures, enzymes, and methods are used during the production and ripening of a variety of cheese types. In this chapter, the importance, types, and applications of microbial cultures during cheese production are discussed. Moreover, an overview of the important role of enzymatic sys- tems, either derived from these cultures or directly added to the milk fermentation, is presented. The main biochemical events including glycolysis, lipolysis, and proteolysis during cheese ripening are explained, focusing on their end products, which contribute to the development of the overall aroma of cheese. INTRODUCTION Cheese ripening is a complex process that influences the chemical, physical, microbiological, rheologi- cal and textural properties of cheese. The most eminent outcome of cheese ripening is the differential development of the flavor and textural characteristics of the huge variety of cheeses that are produced throughout the world. How the cheese ripens and how flavor/texture development progresses, depends mainly on the inoculated starter bacteria and bacteria naturally occurring in milk (Beresford & Williams, 2004; Settanni & Moschetti, 2010). Several aspects are important in cheese production and ripening, and contribute to the specific properties of each cheese type (El Soda, Madkor, & Tong, 2000). These aspects are discussed below. Role of Microbial Cultures and Enzymes During Cheese Production and Ripening Şebnem Öztürkoğlu Budak Ankara University, Turkey Celalettin Koçak Ankara University, Turkey Peter A. Bron NIZO Food Research BV, The Netherlands Ronald P. de Vries Westerdijk Fungal Biodiversity Institute, The Netherlands & Utrecht University, The Netherlands