The Artisan Cheesemaker. Distinct enzymes tend to initiate definite reactions. Lipase, as we have seen, cause the breakdown of fats. Protease cause the breakdown of protein . Casein is the major protein found in milk or cheese, and this forms the greatest bulk of the cheese body.
Lactase cause the breakdown of lactose and also contribute to flavour and aroma.
Enzymes are vital to the body and flavour changes in the milk and in the ripening or maturing cheese. Bacterial, and therefore Enzyme, actions, or non-action, are controlled by acidity, temperature and available moisture. It's the enzymes that help produce good flavours and to produce poor flavours. So, although the milk will supply the initial ingredients for flavour, it is you the cheese-maker that will control the actual flora and flavour production. Not that you will do this consciously at first.