I don’t understand since to my knowledge they’re very similar compounds. Is something removed from the milk during the cheesemaking process that affects how it acts as it ages? Milk tends to go bad within a month but cheese can be aged for several years without becoming dangerous to consume.
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“Bad” species of microbes are what spoil milk, cheese, and other things. Cheeses can be preserved/aged with the right salt content, temperature, moisture content, and microbes. Cheesemakers control these conditions to create a hospitable environment for safe/favorable microbes to flourish and age the cheese. Cheese without these conditions would favor “undesirable” microbes, thus spoiling it. Not all cheeses can be aged and they’re not meant to be.
Since microbes shit where they eat, there comes a point where the favorable microbes exhaust all their resources and transform the cheese (by metabolizing it and releasing waste) into something they can’t thrive in anymore. By then a new favorable species comes along and further transforms the cheese or something unfavorable takes over, thus spoiling the cheese.
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