What happens during cheese ripening: proteolysis, lipolysis, aroma and texture
A clear technical guide to cheese ripening: changes in proteins, fats, lactate, texture, aroma, rind and the factors that control maturation speed.
Read the article
Journal
Cheese
Buying guides, storage advice, cheesemaking and cheese culture.
Search articles
Find the article you need
Category
100 artículosArticles about Cheese
Washing cheese curd: what it is, why it is done and how it changes flavour
What curd washing means, how it reduces residual lactose and potential acidity, and why Gouda- and Edam-type cheeses use it to shape texture and flavour.
Read the articlepH and acidity in cheese: what they measure and why they affect texture, flavour and safety
The difference between pH and titratable acidity, how acidification develops and why pH affects calcium, moisture, texture, microflora and preservation.
Read the articleMoisture and water activity in cheese: why they are not the same thing
The difference between moisture percentage and water activity, and how both affect cheese texture, ripening, microbial growth and storage.
Read the articleHow much milk makes one kilogram of cheese: yield and why there is no universal number
Why cheese yield changes with milk species, protein, fat, moisture, curd losses and cheese style, and why there is no single litres-per-kilogram figure.
Read the articleWhat is cheese whey: what it contains, how it is used and why it is not worthless waste
What remains in whey after curd separation, the difference between sweet and acid whey, whey proteins and food uses such as ricotta-style whey cheese.
Read the articleWhy cheese is white, yellow or orange: milk, carotenoids, rind and colouring
What determines cheese colour: beta-carotene in cow milk, differences with goat and sheep milk, season, ripening, rind and permitted colouring.
Read the articleHow cheese size affects ripening: wheels, small formats and wedges
Why diameter, thickness and surface-to-volume ratio affect salting, moisture loss, rind and ripening speed, and what changes after a wheel is cut.
Read the articleMoulds and yeasts in cheese: when they drive ripening and when they mean spoilage
How moulds and yeasts act in blue, bloomy- and washed-rind cheeses, and how intended ripening flora differs from unwanted contamination.
Read the articleHow to transport cheese and maintain the cold chain: shipping, travel and receiving an order
A guide to transporting and receiving cheese safely: cold chain, insulation, transit time, fresh versus aged cheese, condensation and what to inspect on delivery.
Read the articleMoulds and yeasts in cheese: which are intentional and what they do during ripening
Guide to moulds and yeasts in cheesemaking: why some flora are added or encouraged, how they change rind, aroma and texture, and how they differ…
Read the articleHow to transport cheese safely: travel, car, plane and cold chain
Practical guide to transporting cheese: which styles need stricter refrigeration, how to use insulated bags and ice packs, what to do in a car or…
Read the article