Bushra Griffith
Bacteria play a crucial role in the production of both cheese and yogurt. Lactic acid bacteria, specifically, are often used as starter cultures in the cheese-making process, converting milk sugar (lactose) into lactic acid, which thickens the milk and contributes to flavor development. These bacteria also inhibit the growth of undesirable microorganisms, enhancing food safety and prolonging shelf life. Similarly, yogurt is produced by combining heated milk with bacteria, such as Lactobacillus bulgaricus and Streptococcus thermophilus, which ferment the milk and give it its distinctive tart flavor. The use of bacteria in yogurt production dates back millennia and is believed to offer potential health benefits, including reduced inflammation and improved insulin action in the body.
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What You'll Learn
Lactic acid bacteria are essential in both cheese and yogurt-making
Lactic acid bacteria play an essential role in both cheese and yogurt-making. In the production of both foods, these bacteria convert the sugars in milk (lactose) into lactic acid, with carbon dioxide as a by-product. This process lowers the pH of the milk, making it inhospitable to spoilage organisms and giving it a thicker texture and a distinctive tart flavour.
In cheese-making, lactic acid bacteria are often referred to as "starter cultures" as they kickstart the process of converting lactose to lactic acid, which is the first step in creating cheese. There are two main families of lactic acid bacteria: lactococci (sphere-shaped, lactic-acid producing bacteria) and lactobacilli (rod-shaped, lactic-acid producing bacteria). Streptococci are also important in the initial ripening of cheese and are very significant in yogurt-making. While many of these bacteria die off after the initial stage of cheesemaking, some survive and continue to contribute to the flavour of the cheese, especially in alpine and Italian hard cheeses.
In yogurt-making, heated milk is combined with bacteria, specifically Lactobacillus bulgaricus and Streptococcus thermophilus, and left to sit for several hours at a warm temperature (around 25°C to 115°F). Additional types of lactobacilli and bifidobacteria may be added. The bacteria cause the milk to thicken and develop its characteristic tangy flavour. The word "yogurt" is believed to derive from a Turkish word meaning "thicken", reflecting the role of lactic acid bacteria in the yogurt-making process.
The use of lactic acid bacteria in cheese and yogurt production has several benefits. Firstly, they act as a natural preservative, inhibiting the growth of undesirable microorganisms and extending the shelf life of the products. Secondly, they contribute to the unique flavours and aromas of the cheese and yogurt through the release of small peptides and amino acids, which can be converted into compounds associated with specific flavours and aromas. Finally, lactic acid bacteria have been shown to promote human health, and yogurt containing these bacteria is believed to have anti-inflammatory properties and a positive impact on insulin function.
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Bacteria in yogurt may have anti-inflammatory properties
Yogurt is a staple food in several cultures, with its origins in Western Asia and the Middle East. It is made by combining heated milk with bacteria, specifically Lactobacillus bulgaricus and Streptococcus thermophilus, and sometimes additional types of lactobacilli and bifidobacteria. This process, in which bacteria convert lactose to lactic acid, thickens the milk and gives it its distinctive flavour.
Several studies have suggested that yogurt may have anti-inflammatory properties. For example, a 2017 review paper that assessed 52 clinical trials showed results pointing towards an anti-inflammatory effect, particularly for fermented dairy. Another study by Brad Bolling of the University of Wisconsin–Madison found that the consumption of yogurt may have a general anti-inflammatory effect, possibly by improving the integrity of the intestinal lining and preventing pro-inflammatory molecules from entering the bloodstream.
However, it is important to note that the research on the anti-inflammatory effects of yogurt is not entirely conclusive. Some studies have found only slight anti-inflammatory effects, and the elevated sugar content in yogurt may cloud its potential benefits. Additionally, the specific health effects of yogurt consumption may vary depending on individual factors such as overall diet and health status.
While more research is needed, the potential anti-inflammatory properties of yogurt add to its reputation as a nutritious food with various health benefits. These potential benefits include protecting against weight gain, heart disease, and type 2 diabetes, as well as improving digestive issues.
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Bacteria in cheese can be used to inhibit harmful microorganisms
Bacteria play a crucial role in the production of cheese and yogurt, adding distinct flavours and textures to these dairy products. Lactic acid bacteria (LAB), in particular, are often referred to as "starter cultures" in cheese production. They initiate the process of converting milk sugar (lactose) into lactic acid, which lowers the pH of the cheese, making it unwelcoming to spoilage organisms. This step is crucial in preventing the growth of harmful microorganisms that can ruin the cheese.
The two main families of lactic acid bacteria are lactococci (sphere-shaped) and lactobacilli (rod-shaped), both of which produce lactic acid. Streptococci are another important group of bacteria that play a role in initial cheese ripening and are vital in yogurt-making. Yogurt is created when heated milk is combined with specific bacteria, such as Lactobacillus bulgaricus and Streptococcus thermophilus, and allowed to ferment at warm temperatures. This process also transforms lactose into lactic acid, giving yogurt its characteristic tanginess.
In cheese production, the use of starter cultures like LAB ensures that the final product is safe for consumption. These bacteria produce compounds that inhibit the growth of undesirable microorganisms, including organic acids, bacteriocins, and hydrogen peroxide. As cheese ages, the number of starter cultures decreases, but their presence continues to contribute to flavour development. Additionally, some bacteria, like Brevibacterium linens, are responsible for the distinctive aroma of certain cheeses, such as Limburger and Münster.
The application of bacteria in cheese and yogurt goes beyond preservation and flavour enhancement. Some bacteria, like those found in yogurt, are believed to offer potential health benefits, such as reducing inflammation or improving insulin function in the body. Furthermore, the use of LAB as bioprotective agents in cheese can extend its shelf life without the need for chemical preservatives, ensuring food safety and quality.
In conclusion, bacteria play a multifaceted role in cheese and yogurt production. They not only contribute to the unique flavours and textures of these dairy products but also act as inhibitors of harmful microorganisms, ensuring safer and more durable food options for consumers. The specific strains of bacteria used in different cheeses and yogurts vary, resulting in a diverse range of flavours and characteristics that we enjoy today.
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Bacteria in cheese can be used to extend shelf life
Bacteria play a crucial role in the production of cheese and yogurt, adding distinct flavours and textures to these dairy products. Lactic acid bacteria (LAB), in particular, are often referred to as "starter cultures" in cheese production. They initiate the process of converting milk sugar (lactose) into lactic acid, which lowers the pH of the cheese, making it inhospitable to spoilage organisms. This first step is essential for preventing spoilage and extending the shelf life of cheese.
LAB, including lactococci (sphere-shaped) and lactobacilli (rod-shaped), are the primary agents in this initial acidification process. They also play a significant role as secondary microbiota during cheese ripening. The enzymes produced by LAB contribute to the development of flavour and texture in cheese. For instance, they facilitate proteolysis and lipolysis, which are crucial for the final product's flavour and texture. Additionally, LAB can inhibit or destroy undesirable microorganisms, further enhancing food safety and shelf life.
Yogurt, similarly, is created by combining heated milk with bacteria, specifically Lactobacillus bulgaricus and Streptococcus thermophilus, and allowing it to sit at a warm temperature. This process, known as fermentation, results in the conversion of lactose into lactic acid, giving yogurt its characteristic thick texture and tangy flavour. The inclusion of bacteria in yogurt production is believed to offer potential health benefits, such as reducing inflammation or improving insulin action in the body.
The use of bacteria in cheese and yogurt production is not limited to starter cultures. Traditional cheeses, for example, exhibit a diverse microbiota that develops during maturation. Non-Starter Lactic Acid Bacteria (NSLAB) are one such example, naturally present in the milk or introduced during cheesemaking. As cheese ages, NSLAB populations increase, contributing to flavour development. Certain NSLAB, like Propionibacterium freudenreichii ssp. shermanii, are responsible for the distinctive holes in Swiss cheese and Gouda through their conversion of lactic acid into carbon dioxide, propionic acid, and acetic acid.
In summary, the use of bacteria in cheese and yogurt production serves multiple purposes. Bacteria contribute to flavour and texture development, inhibit spoilage, and extend shelf life. The specific bacteria used and the manufacturing process employed determine the unique characteristics of the final product, whether it be a tangy yogurt or a Swiss cheese with holes.
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Bacteria in cheese contribute to flavour and aroma
Bacteria play a crucial role in the flavour and aroma development of cheese. Lactic acid bacteria (LAB), in particular, are often referred to as "starter cultures" as they initiate the process of converting milk sugar (lactose) into lactic acid, lowering the cheese's pH and inhibiting spoilage organisms. This step is essential for developing the desired flavour profile of the cheese.
During the ripening process, the number of starter cultures decreases, while Non-Starter Lactic Acid Bacteria (NSLAB) increase. These NSLAB contribute significantly to cheese flavour development by producing enzymes that support proteolysis and lipolysis, releasing small peptides and amino acids. These compounds are then converted into alcohols, aldehydes, esters, and sulfur compounds, resulting in specific flavours and aromas associated with ripened cheese.
For example, in Swiss cheeses like Emmental, Propionibacterium freudenreichii ssp. shermanii converts lactic acid into carbon dioxide and propionic acid, giving the cheese its characteristic holes and sharp bouquet. Additionally, Brevibacterium linens, commonly found in surface-ripened cheeses, produce compounds that contribute to their distinctive aroma.
The unique flavours and aromas of raw milk cheeses are also influenced by a diverse indigenous microbiota. The combination of bacteria, yeast, and moulds creates a complex interplay that enhances the flavour and aroma profiles of many cheeses.
Furthermore, some bacteria species in cheese have been characterised as probiotics, promoting human health. These beneficial bacteria can be found in traditional raw milk cheeses and contribute to their nutritional value and health-promoting effects.
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Frequently asked questions
Yes, bacteria are used in making both cheese and yogurt.
Yogurt is made by combining heated milk with bacteria, specifically Lactobacillus bulgaricus and Streptococcus thermophilus, and allowing it to sit for several hours at a warm temperature.
The bacteria used in yogurt convert the sugar in milk (lactose) to lactic acid, thickening the milk and giving it its distinctive tangy flavor.
Lactic acid bacteria (LAB) are often referred to as "starter cultures" and play a crucial role in converting milk sugar (lactose) to lactic acid, which lowers the pH and inhibits spoilage organisms. Common LAB used in cheese include Lactococcus, Lactobacillus, Streptococcus, Leuconostoc, and Enterococcus.
Bacteria play a key role in the development of flavor, texture, and aroma in cheese. They contribute to the release of small peptides and amino acids, which can be converted into compounds associated with specific characteristics of ripened cheese. Additionally, bacteria help inhibit undesirable microorganisms, increasing the safety and shelf life of cheese products.
