Biochemistry of Cheese Ripening

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An emerging paradigm of colony health: microbial balance of the honey bee and hive (Apis mellifera) (2011, background): “The ecological succession of beebread may be analogous to the aging of certain cheeses (McSweeney, 2004), whereby secondary microorganisms (beneficial molds) colonize the surface of cheese following fermentation, and act as a microbial barrier, preserving the internal contents.”
The cheese matrix: Understanding the impact of cheese structure on aspects of cardiovascular health – A food science and a human nutrition perspective (2021, background): “The length of the maturation period can vary between cheese types, such as instant freezing for certain Pizza/Mozzarella cheese, ~2–4 weeks for some surface-ripened mould cheese, 2–3 months for Maasdam and more than 1–2 years for mature Cheddar or Parmigiano-Reggiano (McSweeney 2004).”
Viability of probiotic microorganisms in cheese during production and storage: a review (2011, background): “A series of chemical and biochemical changes occur during cheese ripening including glycolysis, lipolysis, and most importantly, proteolysis (Fox et al. 1993).”
Managing Mediterranean pastures in order to enhance the level of beneficial fatty acids in sheep milk (2005, background): “This is due to enzymatic and microbial processes such as lipolysis and proteolysis (McSweeney, 2004).”