Description
Artisanal cheese is produced by controlled coagulation, curd handling, pressing, and aging to develop specific textures and flavors.
Technical
Milk proteins (caseins) are enzymatically cleaved by rennet, causing micelle aggregation and curd formation while lactic acid bacteria lower pH and promote casein destabilization. Heat treatment above 80 °C denatures whey proteins, influencing moisture retention, and subsequent proteolysis and lipolysis during ripening generate peptides, free amino acids, and fatty acids that define flavor. Salt addition modulates water activity and microbial activity, while controlled temperature and humidity during aging drive enzymatic and microbial reactions that mature the cheese matrix.
Science
Primary Reaction
Rennet‑induced casein coagulation coupled with lactic acid bacterial fermentation
Sensory Profile
Aroma ()