Kamil Perry
Cheese is a dairy product made in a variety of flavours, textures, and forms. It is produced by coagulating the milk protein casein. The milk is usually acidified and either the enzymes of rennet or bacterial enzymes are added to cause the casein to coagulate. The solid curds are then separated from the liquid whey and pressed into finished cheese. The process of cheesemaking involves the use of bacteria and microbes to transform milk into cheese. The bacteria break down milk fats and proteins, giving cheese its creamy texture and flavour. Different types of bacteria used in the process include mesophilic and thermophilic bacteria, which thrive at different temperatures and are used to make different types of cheese. The variety of bacteria used in cheesemaking contributes to the diverse flavours and textures found in cheese.
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What You'll Learn
- Bacteria, along with yeast and mould, are responsible for giving cheese its distinctive flavour and texture
- Starter bacteria are added to milk to start the cheesemaking process
- Bacteria break down milk proteins and fats, giving cheese its creamy texture and flavour
- Bacteria are inhibited in high-acidity environments, so rennet allows curdling at a lower acidity
- Modern microbiology has reduced the diversity of microbes in cheese, making it tamer and cleaner
Bacteria, along with yeast and mould, are responsible for giving cheese its distinctive flavour and texture
Cheese is a type of dairy product produced in a range of flavours, textures, and forms. It is one of the few foods with extraordinarily high numbers of living, metabolising microbes. The broad groups of cheese-making microbes include bacteria, yeast, and moulds (filamentous fungi).
Bacteria play a significant role in the cheese-making process. They are responsible for converting milk sugars into lactic acid, which lowers the milk's pH and inhibits the growth of spoilage organisms. The most common types of bacteria used in cheese-making belong to the Lactococcus, Lactobacillus, or Streptococcus genera. These bacteria also contribute to the flavour of aged cheeses. For example, Propionibacterium freudenreichii ssp. shermanii is a bacterium that converts lactic acid into carbon dioxide, propionic acid, and acetic acid, giving Swiss cheese its distinctive holes.
Yeast is another important microorganism in cheese-making, particularly in moulded and surface-ripened cheeses. It is naturally present in many natural rind cheeses and plays a role in the ageing process. Yeast, along with mould, contributes to the formation of natural rinds.
Mould is also essential in cheese-making. Some cheeses, like Camembert and Brie, are inoculated with mould on the surface, while others, like blue vein cheeses, are inoculated internally. During ripening, the mould produces digestive enzymes that break down milk proteins, contributing to the cheese's flavour and texture.
The combination of bacteria, yeast, and mould works together to give cheese its distinctive flavour and texture. The decomposition of milk fats and proteins by these microorganisms results in the creation of complex flavour compounds. Additionally, the controlled environment, including factors such as temperature, salt concentration, and acidity, influences the growth and dominance of specific microbes, further shaping the final product's characteristics.
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Starter bacteria are added to milk to start the cheesemaking process
Cheese is a dairy product that comes in a variety of flavours, textures, and forms. It is produced by coagulating the milk protein casein. Milk is usually acidified and either the enzymes of rennet or bacterial enzymes are added to cause the casein to coagulate. The solid curds are then separated from the liquid whey and pressed into finished cheese.
Cheese is made using microbes, which include bacteria, yeast, and moulds. In fact, cheese is one of the few foods with extremely high numbers of living, metabolising microbes, leading some to say, "Cheese is alive!".
The milk is warmed to the optimal growth temperature of microbes in the starter culture. The acid produced during fermentation helps form curds and contributes to the removal of water held within the milk proteins. The liquid whey is drained away, and the curds are salted, shaped, and left to ripen in a controlled environment. As the cheese ages, microbes and enzymes transform the texture and intensify the flavour.
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Bacteria break down milk proteins and fats, giving cheese its creamy texture and flavour
Cheese is a dairy product that comes in a variety of flavours, textures, and forms. It is produced by coagulating the milk protein casein. The process of making cheese involves removing water from milk, breaking down milk proteins (caseins) and fats, adding salt, and an optional ripening period. The breakdown of milk proteins and fats is achieved through the use of bacteria, which play a crucial role in developing the texture and flavour of cheese.
Bacteria are essential in breaking down milk proteins and fats, giving cheese its characteristic creamy texture and flavour. This process, known as decomposition, involves the action of microbes on the milk fats and proteins. The bacteria used in cheesemaking can come from different sources, including the environment, previous batches of whey, or intentionally added to the milk. These bacteria include lactic acid bacteria (LAB), which are often called ""starter cultures"" as they initiate the process of converting milk sugar (lactose) into lactic acid. This conversion lowers the cheese's pH, inhibiting the growth of spoilage organisms and enhancing flavour.
The specific bacteria used can vary depending on the type of cheese being produced. For example, mesophilic bacteria, which thrive at room temperature, are used in the production of mellow cheeses like Cheddar, Gouda, and Colby. On the other hand, thermophilic bacteria, which thrive at higher temperatures, are employed in the creation of sharper cheeses such as Gruyère, Parmesan, and Romano. Additionally, certain bacteria, such as Propionibacterium freudenreichii, are responsible for the distinctive ""eyes" or holes in Swiss cheeses like Emmental.
The role of bacteria in cheese-making extends beyond initial fermentation. During the ripening or ageing process, bacteria continue to break down milk proteins and fats, further developing the flavour and texture of the cheese. This breakdown results in the formation of amino acids, amines, and fatty acids, contributing to the complex flavour profile of aged cheeses. The specific flavour compounds produced can vary, ranging from garlicky and earthy notes to sharp and sweaty aromas.
The combination and interaction of different bacteria, yeasts, and moulds also contribute to the unique characteristics of each cheese variety. The presence of moulds, such as Penicillium, can further enhance the flavour and texture of certain cheeses. Overall, the use of bacteria in cheese-making is a delicate and complex process that requires a balance of different microbial species to create the desired outcome.
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Bacteria are inhibited in high-acidity environments, so rennet allows curdling at a lower acidity
Bacteria play a crucial role in the process of cheese-making, interacting with other microbes and the environment to create the unique characteristics of different cheeses. One of the key steps in cheesemaking is the conversion of milk sugars into lactic acid, which lowers the pH of the cheese, inhibiting the growth of spoilage organisms. This process is typically carried out by starter bacteria, such as those from the Lactococcus, Lactobacillus, or Streptococcus families.
While acidity is essential for curdling milk and forming curds, some bacteria involved in cheese-making, such as smear bacteria (Brevibacter linens), cannot survive in highly acidic environments. This is where rennet comes into play. Rennet is a mixture of enzymes that act on milk proteins, triggering coagulation and curdling. By adding rennet, cheesemakers can achieve curdling at a lower acidity, which is crucial for certain types of cheese.
Rennet is naturally produced in the stomachs of young mammals that consume milk, such as calves. In cheesemaking, rennet is often derived from calf stomachs and added to milk after the introduction of starter bacteria. This combination of starter bacteria and rennet allows for the desired level of curdling without relying solely on high acidity, which could inhibit the growth of certain bacteria.
Additionally, the use of rennet offers other benefits. It speeds up the coagulation process, resulting in a stronger curd. This accelerated coagulation helps extend the shelf life of milk, transforming it into a more transportable and long-lasting product. Furthermore, advancements in biotechnology have led to the development of genetically modified bacteria that can produce rennet enzymes through fermentation, providing a cost-effective and reliable alternative to traditional sources of rennet.
In summary, the use of rennet in cheesemaking allows for curdling at a lower acidity, creating favourable conditions for bacteria that are inhibited by high acidity. This combination of starter bacteria and rennet is a delicate balance that contributes to the unique flavours, textures, and characteristics of various cheeses.
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Modern microbiology has reduced the diversity of microbes in cheese, making it tamer and cleaner
Cheese is a dairy product made from milk, usually from cows, buffalo, goats, or sheep. It is produced in a range of flavours, textures, and forms. The basic principles of cheese-making include removing water from milk, breaking down milk proteins (caseins) and fats, adding salt, and an optional ripening period. The milk is typically acidified and either the enzymes of rennet or bacterial enzymes are added to cause the casein to coagulate. The solid curds are then separated from the liquid whey and pressed into finished cheese.
Cheese is fundamentally about decomposition, where bacteria and fungi break down milk fats and proteins, giving cheese its creamy texture and flavour. The microbes that colonize cheese can come from various sources, including being intentionally added to the milk or drifting from the environment and cheesemakers themselves. The specific microbes used in cheese-making influence the final product's characteristics.
Modern microbiology has reduced the diversity of microbes in cheese. In traditional cheesemaking, milk was exposed to microbes from the environment, including hay, humans, and walls. Today, milk is often collected by machines and stored in hermetically sealed tanks, protecting it from unwanted microbes. Pasteurization, or heating milk to high temperatures, also kills naturally occurring bacteria. Subsequently, standardized starter cultures of bacteria are added to the milk, resulting in a more controlled and standardized cheese-making process.
While modern microbiology has made cheese production more controlled and consistent, it has also led to a reduction in the variety of microbes present in cheese. Traditional cheeses, with their diverse microbial ecosystems, tend to be more complex in flavour and aroma compared to modern, controlled-inoculation cheeses. The limited selection of microbes in modern cheese-making may result in cheeses that are less interesting in terms of flavour and aroma.
However, it is important to note that modern microbiology has also improved our understanding of the role of microbes in cheese-making. For example, the use of defined starter cultures ensures reliable and consistent acid production, which is crucial for forming curds and influencing the texture and flavour of the final product. Additionally, modern microbiology has led to the development of new techniques, such as using recombinant chymosin in the production of rennet, which allows for curdling at a lower acidity, benefiting the flavour-making process.
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Frequently asked questions
Yes, bacteria is used to make cheese. Bacteria and other microbes are what make each cheese variety distinctive and delicious.
There are two main types of bacteria used in the cheesemaking process: mesophilic and thermophilic. Mesophilic bacteria thrive at room temperature but die at higher temperatures. They are used to make mellow cheeses, such as Cheddar, Gouda, and Colby. Thermophilic bacteria thrive at higher temperatures, around 55 °C, and are used to make sharper cheeses such as Gruyère, Parmesan, and Romano.
Bacteria break down milk fats and proteins, which makes cheeses creamy and gives them flavour. The specific combination of bacteria, yeast, and moulds used in the cheesemaking process determines the flavour and texture of the final product.
Some common bacteria used in cheesemaking include Lactococcus, Lactobacillus, Streptococcus, and Brevibacterium linens.
Traditional cheesemaking relied on naturally occurring bacteria in milk, but modern cheesemaking commonly uses industrial starter cultures, which are defined groups of bacteria specifically chosen for use in cheesemaking. This allows for more standardised and consistent cheese production.
