Description
Controlled bacterial colonization creates complex flavor compounds through proteolysis and lipolysis.
Technical
Surface-ripened dairy products undergo enzymatic breakdown of proteins (casein → peptides + free amino acids) and fats (triglycerides → free fatty acids) via bacterial exoenzymes. Key genera include Brevibacterium linens (red-smear cheeses), Geotrichum candidum (bloomy rinds), and Corynebacterium.
Culinary Significance
Develops umami-rich flavors and pungent aromas in cheeses like Limburger, Taleggio, and Munster. The technique also prevents undesirable mold growth through competitive exclusion.
Science
Primary Reaction
Proteolysis and lipolysis by bacterial exoenzymes
Parameters
Temperature
12°C optimal
4°C to 15°C range
Time
4-6 weeks
2 weeks – 3 months
Equipment