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  • Bacteria

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    Angelica Barcelona Yumang
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    To make cheese, bacteria are cultured from milk's lactose to produce lactic acid. Common starter bacteria used include Lactococcus lactis subsp. lactis and Lactobacillus helveticus. Yeasts and molds are also used in some cheeses like brie and blue cheese, explaining their distinct tastes compared to bacterial cheeses. The largest non-starter bacteria groups in cheese come from Lactobacillus paracasei, Lactobacillus plantarum and Pediococcus pentosaceus families.

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    To make cheese, bacteria are cultured from milk's lactose to produce lactic acid. Common starter bacteria used include Lactococcus lactis subsp. lactis and Lactobacillus helveticus. Yeasts and molds are also used in some cheeses like brie and blue cheese, explaining their distinct tastes compared to bacterial cheeses. The largest non-starter bacteria groups in cheese come from Lactobacillus paracasei, Lactobacillus plantarum and Pediococcus pentosaceus families.

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    12 views1 page

    Bacteria

    Uploaded by

    Angelica Barcelona Yumang
    To make cheese, bacteria are cultured from milk's lactose to produce lactic acid. Common starter bacteria used include Lactococcus lactis subsp. lactis and Lactobacillus helveticus. Yeasts and molds are also used in some cheeses like brie and blue cheese, explaining their distinct tastes compared to bacterial cheeses. The largest non-starter bacteria groups in cheese come from Lactobacillus paracasei, Lactobacillus plantarum and Pediococcus pentosaceus families.

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    To make cheese, you start with milk. Cheese-making uses lactic acid bacteria from the lactose in milk.

    These bacteria are cultured, meaning they are produced under artificial conditions. Some of the starter bacteria used to make cheese comes from the genus Lactobacillus, such as Lactococcus lactis subsp. lactis or Lactobacillus helveticus. Yeasts and molds are also used in cheese production for types such as brie and blue cheese. This explains why these cheeses may have different tastes from cheese made from bacteria The largest group of non-starter good bacteria in cheese come from the Lactobacillus paracasei, Lactobacillus plantarum and Pediococcus pentosaceus families1. The twoLactobacilli again are commonly found in probiotic supplements. Pediococcus pentosaceus is not in supplements but is used for fermenting some foods.

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