Edited to add: apologies if I'm hijacking your thread DS.
This is why I posted it in the Discussions
forum, knowing/hoping that others would join in!
Thanks for the reply, linuxboy!
I was more interested in the enzymatic reactions, inhibitors, and such as they pertain to the resulting flavor of the final product.
Most of my favorite cheeses are aged and made with skimmed milk, so I was under the impression that it is the proteolysis on the rind, rather than the LPL activity in the paste (breaking down those triglycerides into free fatties (oh, behave!) and these mysterious partial glycerides and yummy peptides), resulting in that heavenly product that I crave daily.
And doesn't P&H milk have lower levels of lipolysis activity than it's raw counterpart? Enough for us to worry, and compensate with longer aging?