Proteolysis
2 articles
Ingredients
Why Brie Is Creamy and Swiss Has Holes: The Microbes Behind Every Cheese
The unique flavors and textures of cheeses are determined by specific bacteria and molds, acting as microbial architects during fermentation and ripening. Understanding these microbial teams and their biochemical actions reveals the science behind cheese diversity.
Shira Golan·October 21, 2026
Guides
Proteolysis and Lipolysis: The Two Biochemical Engines Behind Artisanal Cheese Flavor and Texture
Artisanal cheese flavor and texture are shaped by two primary biochemical processes: proteolysis, the breakdown of milk proteins into savory peptides and amino acids, and lipolysis, the breakdown of milk fats into aromatic free fatty acids. These enzymatic and microbial pathways, acting on milk components, create the vast diversity found in cheese.
Maya Patel·October 14, 2026