Cheese ripening involves several key steps: 1) Conversion of liquid milk into a solid curd through the addition of rennet which causes casein micelles to coagulate into a network trapping milk fat. 2) Bacterial cultures are added which carry out fermentation, producing various flavors through proteolysis and lipolysis. 3) Ripening occurs through the action of enzymes from milk, starters, or those added, which further break down proteins and lipids over time, influencing texture and developing flavor.

1. Cheese Ripening