What You Need to Know
Proteolytic and lipolytic enzymes from Penicillium species hydrolyze casein and milk fat, raising the rind pH from ~4.6 to ~5.5 and generating free amino acids and short‑chain fatty acids. These metabolites contribute to the characteristic aroma and soft texture of cheeses such as Camembert and Brie. Precise control of temperature (10–13 °C), humidity (85–95 %), and sanitation is essential to suppress spoilage bacteria and prevent off‑odors.
The Science
Primary Reaction
Proteolysis and lipolysis by Penicillium enzymes