Cheese Making: The Role of Bacteria

When it comes to cheese making, bacteria play a crucial role in the fermentation process. These bacteria help to acidify the milk, which is essential for coagulation and curd formation. They also contribute to the flavor, texture, and ripening of the cheese.

There are two main types of bacteria used in cheese making: lactic acid bacteria and ripening bacteria. Lactic acid bacteria produce lactic acid, which lowers the pH of the milk and helps create a favorable environment for rennet to work. Ripening bacteria, on the other hand, help to develop the flavor and texture of the cheese during the aging process.

Some common lactic acid bacteria used in cheese making include Lactococcus, Streptococcus, and Lactobacillus. These bacteria are typically added to the milk at the beginning of the cheese making process. Ripening bacteria, such as Penicillium, Brevibacterium, and Geotrichum, are often added later during the curing stage.

Overall, the role of bacteria in cheese making is essential for creating a wide variety of flavors, textures, and aromas in cheese. Without the presence of these beneficial bacteria, cheese would not have the same complexity and depth of flavor that we have come to love.