Description
Smoked cheese rind development is a synergistic process involving microbial proteolysis, phenolic adsorption, and moisture reduction.
Technical
Smoked cheese rind development involves the action of Penicillium and Brevibacterium, which produce proteases that hydrolyze casein, releasing peptides and free amino acids that contribute to flavor. Smoking introduces phenolic compounds that bind to surface proteins, forming a protective layer that reduces oxygen penetration and inhibits spoilage microbes. The combination of proteolysis and smoking reduces rind moisture and increases surface pH, favoring the growth of Lactobacillus and molds.
Science
Primary Reaction
Proteolysis and phenolic adsorption
Sensory Profile
Aroma ()
smokyearthynuttywoodycaramelizedtoasted
Origin & History
Civilization