Frederic Melton
Cheese cultures are a group of specific bacteria strains combined to make a specific type of cheese. The bacteria digest the lactose (sugar) in milk and produce lactic acid, which gives the cheese its flavour. Cheese cultures are used to make a variety of cheeses, including mozzarella, cheddar, parmesan, and Swiss cheese. They can also be used for other fermented foods like kimchi. While cheese is a good source of important nutrients, it is also high in calories, saturated fat, and sodium, which can negatively impact cardiometabolic health. More research is needed to understand the health benefits of cheese cultures, but some studies suggest that the fatty acids in cheese may have positive effects on the metabolism of microflora in the gut.
| Characteristics | Values |
|---|---|
| Definition | Cheese cultures are combined, single strains of bacteria that were isolated from specific cheese makers. |
| Ingredients | Cheese cultures are made with the finest ingredients. |
| Use | Cheese cultures are used to make a variety of cheeses. |
| Health Benefits | Cheese cultures are non-GMO and gluten-free. They also help good bacteria in the milk flourish and improve fermentation efficiency. |
| Storage | Cheese cultures can be stored in the freezer for up to two years or at room temperature for up to two months. |
| Experimentation | Some cheese cultures allow for experimentation with different recipes, while others provide straightforward instructions for making specific cheeses. |
| Nutrition | Cheese is a concentrated source of calories and saturated fat, but it also provides important nutrients. |
| Microbiome | Cheese may have an impact on the body's microflora and metabolism, but more research is needed. |
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What You'll Learn
Cheese cultures are a group of specific bacteria strains
There are different types of cheese cultures, such as thermophilic and mesophilic cultures, which are classified based on the temperature at which they work. Thermophilic cultures, for example, are used to make hard cheeses like Parmesan and Mozzarella. The type and ratio of bacteria strains in a cheese culture vary depending on the type of cheese being made. Some cultures, like the Mesophilic Culture, can also be used for other fermented foods like Kimchi.
Cheese makers must start with a healthy culture to prevent rogue bacteria from the environment from outpopulating the culture, which can be unsafe for human health. These rogue bacteria are the reason behind strict sanitizing practices in dairies. Cheese cultures are typically sold in foil packets containing freeze-dried powder, and they can be stored frozen for up to two years or at room temperature for up to two months.
While cheese is a good source of important nutrients, it is also high in calories, saturated fat, and sodium, which can negatively impact cardiometabolic health. However, some studies suggest that cheese may have benefits for the microbiome, as it is a cultured food that undergoes fermentation. More research is needed to fully understand the health effects of cheese consumption, especially regarding its fatty acid profile and cardiometabolic risks.
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Health benefits of using cheese starter cultures
Cheese starter cultures are a group of specific bacteria strains combined to make a specific type of cheese. They are essential to the manufacture of many cheese types and are predominantly composed of lactic acid bacteria. The primary role of starter cultures is to produce lactic acid from lactose at a controlled rate, which in turn helps to control the curd pH, moisture, and lactose level of the cheese.
The health benefits of using cheese starter cultures include:
Development of Good Bacteria
Cheese starter cultures help good bacteria in the milk to flourish, which is beneficial for health. This good bacteria aids in the development of flavour and body in the cheese during the cheese-making process and afterward, during the aging process.
Gut Health
Some cheese-making kits promote the use of their starter cultures for gut health. These kits allow for the creation of Italian cheeses and include a thermometer, butter, and other ingredients.
Enzymes
Starter cultures produce enzymes, which are biological catalysts that speed up chemical reactions in a natural way, improving fermentation efficiency. Enzymes are responsible for coagulation, the conversion of milk to curd.
Adjunct Cultures
Adjunct cultures, or non-starter lactic acid bacteria, are added to the manufacture of many cheeses to influence flavour and visual appearance. These cultures are added by the cheese-maker to create a specific sensory effect, such as the pungent flavour, crumbly texture, and blue veins of blue cheese.
Overall, cheese starter cultures provide several health benefits, including the development of good bacteria, improved gut health, and the production of beneficial enzymes and adjunct cultures.
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Cheese cultures are non-GMO and gluten-free
Cheese cultures are a group of specific bacteria strains combined and used to make a specific type of cheese. They are used to control the ripening process of milk, converting milk sugar into lactic acid. Cheese cultures are classified based on the temperature at which they work and the type and ratio of bacteria strains they contain.
There are several cheese cultures available that are designed with a blend of bacteria for making a specific type of cheese. These cultures come with instructions for use and some even include rennet. For instance, the Cultures for Health Italian Cheese Making Kit is a beginner-friendly kit that allows you to make delicious Italian cheese at home.
Additionally, there are vegan cheese starter kits available that are also non-GMO and gluten-free. These kits enable people to make vegan cheese at home and enjoy the benefits of homemade cultured and fermented foods.
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Adjunct cultures influence flavour and appearance
Adjunct cultures, also referred to as non-starter lactic acid bacteria (N.S.L.A.B.), are used in the manufacture of many cheeses to influence the flavour and visual appearance. They are purpose-made cultures added deliberately by the cheese-maker for a specific sensory effect. For example, adjuncts give blue cheese its pungent flavour, crumbly texture and characteristic blue veins.
Adjunct cultures are added to the starter cultures, which are used to control the ripening process of milk. The starter cultures are combined, single strains of bacteria that were isolated from specific cheese makers who were producing the best cheese. These cultures are currently maintained as pure strains and are non-GMO and gluten-free.
The type of bacteria strains and ratio of each strain in a cheese culture will vary depending on the type of cheese being made. For example, cheddar and mozzarella, the two most largely consumed types of cheese in America, differ in starter cultures and manufacturing processes. Cheddar goes through a pressed curd process, while mozzarella is manufactured by cooking and stretching the curd, a technique referred to as pasta filata.
In addition to influencing flavour and appearance, cheese cultures also have health implications. Cheese is a cultured food, transformed from milk, a liquid, to a solid, and many cheeses use bacterial cultures thought of as fermentation. However, the health benefits of this process are not yet known. While cheese provides important nutrients, it is also a concentrated source of calories and saturated fat, which can negatively impact cardiometabolic health.
Some studies have found that consuming cheese may change the microflora in the body, with short-chain fatty acids like butyrate and propionate appearing at increased concentrations compared to a control diet. However, more research is needed to understand the impact of cheese on the body and to solve the "French paradox", referring to the apparent contradiction between the high consumption of cheese in France and the relatively low incidence of coronary heart disease.
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Cheese is a concentrated source of calories
Cheese is a beloved food, with Americans favouring mozzarella, cheddar, processed American cheese, Colby, Monterey, and Parmesan. However, it is important to be mindful of the amount of cheese we consume, as it is a concentrated source of calories.
Cheese is made from milk, and the process of turning milk into cheese increases the calorie content. This is because milk contains a high proportion of lactose, a sugar that provides 4 calories per gram. During the cheese-making process, bacteria digest the lactose in milk, converting it into lactic acid. This process reduces the overall sugar content of milk, but the resulting lactic acid is still a source of calories. Additionally, cheese tends to have a high fat content, which also contributes to its calorie density.
The calorie content of cheese can be a concern for those watching their weight or trying to maintain a healthy body composition. A diet high in calories can lead to weight gain, as excess calories are stored in the body as fat. While the occasional indulgent dish or snack containing cheese is not harmful, regularly consuming large amounts of cheese can contribute to an unhealthy calorie surplus.
Furthermore, the high-calorie content of cheese can be problematic in the context of overall dietary guidelines. The 2015-2020 Dietary Guidelines recommend limiting saturated fat intake and suggest that adults and children over 8 years old consume no more than three servings of dairy equivalents per day. Cheese, being a dairy product, falls under this recommendation. As a result, the high-calorie count of cheese can make it challenging to adhere to these guidelines, especially for those who already include other dairy products in their diets.
While cheese is a concentrated source of calories, it is important to note that not all calories are necessarily harmful. Calories are essential for energy and proper bodily function. The key is moderation and ensuring that cheese consumption aligns with individual dietary needs and health goals. Enjoying cheese in moderation can be part of a balanced diet that includes a variety of nutrient-dense foods.
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Frequently asked questions
Cheese cultures are a group of specific bacteria strains put together for making a specific cheese. They are used to control the ripening process of milk, converting milk sugar into lactic acid.
Cheese cultures are considered healthy as they help good bacteria in the milk flourish and develop flavour. However, cheese is also a concentrated source of calories and saturated fat, so it should be consumed in moderation as part of a healthy diet.
Examples of cheese cultures include Thermophilic Direct-Set Starter Culture (TA 61), Thermo B Cheese Culture, and Thermo C Cheese Culture. These are used to make a variety of cheeses, including hard cheeses like Parmesan and softer Italian-style cheeses.
Most cheese recipes will specify the type of cheese culture required. If you are creating your own recipe or experimenting, you can choose a cheese culture based on the type of cheese you want to make and the temperature at which the culture works best.
