Proteolysis is a catch-all term used to describe reactions involving protein breakdown. Proteolysis is the breakdown of protein Residual rennet could break off big chunks of the casein, and form what we call peptides. Peptides are shorter protein molecules.
Some of these peptides can cause bitterness. Amino acids are the building blocks of proteins. These amino acids themselves are flavorful in some cases, but could also go on to react and form a whole bunch of flavorful compounds.
See the last section of this post for a teaser. We discussed the first stages of lipolysis and proteolysis above. Free fatty acid are formed from lipolysis. Peptides and amino acids are formed from proteolysis. These compounds certainly to contribute to flavor. The products of these reaction can go on and form other flavor compounds.
The exact processes can get quite complex, but one major pathway is through microbial metabolism. Free fatty acids can further react to form thousands of flavor compounds. Buttery flavors, fruity flavors, perfumy, and many more are formed.
Fatty acids can be converted to ketone and alcohol compounds by blue mold giving the characteristic medicinal aroma of strong bleu cheese. Products from lipolysis can yield many different flavor compounds Beyond Proteolysis Oftentimes the amino acids left over from proteolysis go on and form many different flavor compounds. Sulfur containing amino acids can be broken down and eventually go on to form sulfur compounds, like you'd fine in some aged cheddars.
Some protein break-down products could go on to react and form things like ammonia, like in Camembert simplification. Break-down products can react with fat break-down products and give even more flavor. If not that, maybe you'd be interested in an online course on cheese science? Sign up here. An explanation into the various methods of classifying cheese types by their texture and flavour. At Mons there is an excellent balance, which has built up over many years. But they still need encouraging and pointing in the right direction….
Different cheese types, part one — classifying cheese by how it is made. Cheese types, part two — classifying cheese types by texture and flavour. Where to buy the best cheese? A bit of cheese science. Pasta Filata cheeses can also be smoked for added flavor.
These cheeses ripen from the outside in, so the inside may be runnier than the outside. The best-known soft-ripened cheeses are Brie and Camembert, both from France. The distinguishing characteristic of these creamy, earthy cheeses is a thin white rind of blooming mold.
Yup, mold. During a short aging period, soft-ripened cheeses are exposed to particular strains of mold, like Penicillium camemberti that work from the outside in converting fats into aromatic compounds called ketones. The ketones created by P. Wright says that soft-ripened cheese, like all cheese, is best eaten at room temperature when the flavor profile is maximized. If it smells too strongly of ammonia, though, toss it out.
This category focuses on texture rather than the mechanics of how the cheese is made. What semi-soft cheeses share in common is a short aging period, typically only a few months, which results in a moist, flexible cheese with a creamy consistency. Havarti is a classic semi-soft cheese with a very mild flavor. Here's where things get exciting. The washed-rind category is responsible for some of the biggest stinkers in the cheese world.
The famed and defamed Limburger cheese packs a powerful aroma reminiscent of old sneakers, and that's not a coincidence. The stinkiest washed-rind cheeses are rinsed down twice a week with seawater, beer, wine or liquor for about two months.
Why wash the rind? Wright says the practice began with monks who wanted to keep mold from growing on their cheese. By washing it with brine or beer, they not only killed the mold, but promoted the growth of a bacteria called Brevibacterium linens. But don't be scared off by Limburger and other stinky rind-washed cheeses.
This is a fun category. Anybody who's seen the spidery blue veins of a ripe Roquefort or Stilton cheese has wondered, where does that weird blue stuff come from?
The answer, again, is mold. While soft-ripened cheeses like Brie are externally treated with mold, blue cheeses are inoculated with mold internally. The particular strains of mold that make blue-streaked cheese include Penicillium roqueforti , named for a mold common to caves in the region of Roquefort, France.
Interestingly, the blue mold will only grow when exposed to air. When blue cheeses are first pressed into molds, they have pristine white interiors. But at some point in the aging process, the cheesemakers pierce the skin of the wheel, introducing air, which kick-starts the mold-growing process. Cheddar is a classic semi-hard cheese, which is by far the largest category of cheeses on the market. Semi-hard cheeses get their flavor from two sources: the strain of bacteria introduced to the milk and how long the particular cheese is aged.
Fun fact: Cheese is fermented. When bacteria are added to milk, they go to work converting natural sugars in the milk lactose into lactic acid. That lactic acid is part of what gives cheese its distinctive tang. Other bacteria contribute to the formation of complex flavor proteins. Still other bacteria burp up carbon dioxide gas, which creates the telltale holes of Swiss cheese. Different strains of bacteria are used as "starter cultures" to produce different varieties of cheese.
A strain called Lactococcus lactis ssp.
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