Cheesemakers manage its temperature, humidity, and bacteria population. During the aging process, the starter bacteria again become active as they break the casein protein and milkfat into fatty acids, amines, and amino acids.
The degree of protein decomposition significantly affects the quality (consistency and taste) of the cheese. It is during this process that Swiss cheese gains its signature holey appearance, as its bacteria produce carbon dioxide gas bubbles.
Biochemical changes in cheese during aging may be grouped into primary (lipolysis, proteolysis and metabolism of residual lactose and of lactate and citrate) or secondary (metabolism of fatty acids and of amino acids) events. Residual lactose is metabolized rapidly to lactate during the early stages of aging.
Additional bacteria are often introduced (either applied directly to the cheese or made present in the air) to further manipulate the cheeseʼs final taste and consistency.
Cheesemaking: aging process
