An analysis: what is Note by Note Cheese ?

A friend asks me about making a "note by note cheese". What is it ? 

 

Here is more or less the answer that I gave : 

 

Concerning "cheese", let's analyze: what is it ?

Ordinarily, it is a preserve of milk.

And because of this preservation function, lactic bacteria were used to product lactic acid from lactose.

During the process, the acidification was making a gel. And during maturation, some of the water was evaporated (better protection against micro-organisms, such as molds, etc.).

Hence the conclusion: NbN cheese would be :

- a gel

- with limited quantity of water

- including lactic acid

Moreover, preserving milk is important because of :

- milk provides proteins

- milk provides calcium.

So now a new conclusion :

- a gel

- with limited quantity of water

- including lactic acid

- adding proteins

- adding calcium

Of course, sometimes, fat is also present, so that it would be better (in particular from the flavour point of view) to have :

- a gel

- with limited quantity of water

- including lactic acid

- adding proteins

- adding calcium

- fat present