Patrick Oconnell
Cheese is a dairy product made from the milk of various animals, including cows, buffalo, goats, and sheep. It is produced in a wide range of flavours, textures, and forms through the coagulation of milk protein casein. During production, milk is typically acidified, and enzymes or bacterial enzymes are added to coagulate the casein. The curds are then separated from the liquid whey and pressed into the final cheese product. This process is facilitated by bacteria and mold, which play a crucial role in developing the distinct flavour and texture profiles of different cheeses.
| Characteristics | Values |
|---|---|
| Microbes in cheese | Bacteria, yeast, and mold |
| Number of microbial species in a single cheese type | More than 100 |
| Microbes in cheese are | Living and metabolizing |
| Microbes in cheese come from | The environment, recycled whey from earlier batches, or added by cheesemakers |
| Microbes affect | Flavor, aroma, texture, and color |
| Microbes are added by cheesemakers | During the ripening process |
| Microbes are introduced | At every step of the cheese-making process |
| Microbes break down | Lactose in milk |
| Microbes produce | Lactic acid |
| Microbes cause | Milk to coagulate and form curds |
| Microbes are affected by | Environmental factors like climate, soil, and local flora and fauna |
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What You'll Learn
Microbes, bacteria, and fungi
Cheese is a dairy product with a wide range of flavours, textures, and forms. It is produced by coagulating the milk protein casein, which comes from the milk of cows, buffalo, goats, or sheep. The milk is usually acidified, and enzymes or bacterial enzymes are added to cause the casein to coagulate. The curds are then separated from the liquid whey and pressed into the finished cheese.
Cheese is made from microbes, bacteria, and fungi. It contains billions of microbes, including bacteria, yeasts, and moulds. More than 100 different microbial species can be found in a single cheese type. The microbes in cheese are what make different cheeses distinctive and delicious. The different types of bacteria and mould used in the cheese-making process will affect the flavour and texture of the final product. For example, a cheese like Cheddar is made using a combination of bacteria such as Streptococcus thermophilus and Lactococcus lactis. These bacteria work together to produce a tangy, sharp flavour and a firm texture. On the other hand, Brie is made using a different combination of bacteria, including Penicillium candidum. This mould gives Brie its characteristic soft texture and nutty, buttery flavour.
The harder the cheese, the more pressure is applied. The pressure drives out moisture, and the moulds are designed to allow water to escape and unify the curds into a single solid body. A newborn cheese is usually salty yet bland in flavour and rubbery in texture. Cheeses are left to rest under controlled conditions during the ageing period, which can last from a few days to several years. As a cheese ages, microbes and enzymes transform the texture and intensify the flavour. This transformation is a result of the breakdown of casein proteins and milk fat into a complex mix of amino acids, amines, and fatty acids. Some cheeses have additional bacteria or moulds intentionally introduced before or during ageing.
The broad groups of cheese-making microbes include many varieties of bacteria, yeast, and filamentous fungi (moulds). The specific types of bacteria and mould in cheese are what give it its unique characteristics. The environmental factors, such as the terroir, also play a crucial role in shaping the cheese's characteristics. Terroir refers to the environmental factors that affect the taste and character of a food, such as the climate, soil, and local flora and fauna. For cheese, this can include the type of pasture that the cows or goats graze on, as well as the local microorganisms present in the environment.
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How bacteria and mold shape flavour and texture
Bacteria and mold play a crucial role in shaping the flavor and texture of cheese. During the cheese-making process, specific types of bacteria and mold are added to milk to ferment it and create the desired flavor and texture. These microorganisms break down the lactose in the milk, releasing lactic acid, which helps to coagulate the milk and form curds. The different types of bacteria and mold used in the cheese-making process will affect the flavor and texture of the final product. For example, a cheese like Cheddar is made using a combination of bacteria such as Streptococcus thermophilus and Lactococcus lactis, resulting in a tangy, sharp flavor and a firm texture. On the other hand, Brie is made using a different combination of bacteria, including Penicillium candidum, which gives it its characteristic soft texture and nutty, buttery flavor.
The aging process also plays a significant role in the development of flavor and texture in cheese. As cheese ages, the bacteria and mold continue to grow and ferment, giving the cheese a stronger flavor and a different texture. For instance, a young cheddar will have a milder flavor and a softer texture compared to an aged cheddar, which will have a sharper flavor and a firmer texture. Similarly, a young blue cheese will differ in flavor and texture from an aged blue cheese, which will have a stronger, more pungent flavor and a crumbly texture.
The specific bacteria and mold used in the cheese-making process can also impact the flavor and texture of the cheese. For example, the mold used in blue cheese is desirable and contributes to its unique flavor and texture. Additionally, the environmental factors, or terroir, can influence the flavor and texture of cheese. This includes factors such as the climate, soil, and local flora and fauna of the region where the cheese is produced.
The handling of the cheese during the production process can also alter its microbiome and, consequently, the cheese itself. Small changes, such as the airflow in the ripening room, can cause different molds to sprout. However, as long as the conditions remain consistent, the same communities of microbes will be present in the cheese. This allows cheesemakers to create the desired flavor and texture profiles by controlling the conditions during production.
Overall, the role of bacteria and mold in shaping the flavor and texture of cheese is undeniable. The specific types of bacteria and mold used, along with the aging process and environmental factors, all contribute to the unique characteristics of each cheese variety.
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The role of terroir
The concept of terroir in cheesemaking highlights the connection between the food and its production environment. For instance, in a study on Cheddar cheese, it was found that consumers could distinguish between cheeses made with milk from different farms within the same region, indicating that the geographical location of the milk source affects flavour. This differentiation becomes less pronounced as cheese ages, and practices like milk commingling and heat treatment can further reduce the effect of terroir over time.
The animals' diet, influenced by the local flora, directly impacts the milk's composition. This composition, in turn, affects the microbes and enzymes that transform the texture and intensify the flavour of the cheese during the aging process. The unique microbial ecosystems within each cheese type are influenced by the milk's characteristics, and these microbes produce compounds that contribute to the final flavour and aroma.
Terroir, therefore, plays an essential role in the distinctiveness of cheese varieties. The native plants, flowers, and grasses of a region can significantly impact the final flavour of the cheese, emphasising the concept of "a sense of place" that terroir conveys. This impact is evident in the self-guided educational section of La Maison du Gruyère in Switzerland, where patrons are invited to learn about the wildflowers, native grasses, and herbaceous plants that grow in the region and understand their influence on the flavour of Gruyère cheese.
In conclusion, the role of terroir in cheesemaking is fundamental to understanding how the characteristics of a region, particularly its flora, influence the milk's quality and, consequently, the cheese's flavour. The concept of terroir highlights the interplay between the production environment and the final product, emphasising the unique qualities that specific regions impart on their cheese varieties.
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Types of mold and bacteria used
Cheese is a dairy product with a wide range of flavours, textures, and forms. It is produced by coagulating the milk protein casein, which comes from the milk of cows, buffalo, goats, or sheep. The milk is usually acidified, and enzymes or bacterial enzymes are added to cause the casein to coagulate. The curds are then separated from the liquid whey and pressed into finished cheese.
Cheese is made using a variety of moulds and bacteria. The specific types used depend on the type of cheese being made and the desired flavour, aroma, texture, and colour. Here are some examples of the moulds and bacteria used in cheesemaking:
Moulds
- Penicillium: This mould can form a fuzzy white colony and is commonly found in cheeses like Brie and Camembert, contributing to their characteristic white surface mould.
- Mucor miehei: This fungus is used to make vegetarian rennet, which is then used in vegetarian cheesemaking.
Bacteria
- Lactic acid bacteria: These bacteria produce compounds like acetoin and diacetyl, found in butter, giving cheeses a rich, buttery taste.
- Propionibacterium freundenreichii: This bacterium is responsible for the distinctive holes in Swiss cheese. It grows during ripening and ferments lactate into acetate, propionate, and carbon dioxide.
- Brevibacterium: This bacterium is associated with the formation of a particular type of rind on cheeses, described as "orangey, a bit sticky, and kind of funky."
- Geotrichum candidum: This yeast produces a blend of alcohols, fatty acids, and other compounds that contribute to the mouldy yet fruity aroma of cheeses like Brie and Camembert.
The specific combinations and sequences of these moulds and bacteria, along with controlled environmental conditions, are carefully manipulated by cheesemakers to create the desired characteristics of each cheese variety.
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The cheesemaking process
Cheese is a dairy product made from milk in a range of flavours, textures, and forms. The cheesemaking process involves removing water from milk while retaining the solids. This increases the storage life of cheese, making it a form of food preservation.
The first step in cheesemaking is to clean and sterilise the equipment and surface. Milk is then heated slowly, with the temperature depending on the type of cheese being made. A good rule of thumb is to increase the heat by 2°F per minute. The cheesemaker then adds a coagulant like rennet to cause a reaction that curdles the milk, creating curds. Rennet is derived from animal slaughter and is not vegetarian. Most vegetarian cheeses are made using rennet produced by the fermentation of the fungus Mucor miehei. The cheesemaker then slices the curd with knives to separate the curds and whey, and drains the whey, leaving only a mat of cheese curd.
The cheesemaker then cuts the curd mat into sections and repeatedly flips the pieces before milling. Some cheesemakers salt their cheese, while others brine it in a salt solution. Salt enhances the flavour and regulates moisture content, which affects the texture of the cheese. It also controls bacteria growth and helps preserve the cheese. The cheesemaker may then shape the cheese, often using moulds to assist.
The cheesemaker then ages the cheese for days or years. During this ripening process, the milk's pH level drops, and the flavour begins to develop. The cheese is left to rest under controlled conditions. The aging period, also called ripening, transforms the texture and intensifies the flavour of the cheese. This transformation is a result of the breakdown of casein proteins and milk fat into a mix of amino acids, amines, and fatty acids. Some cheeses have additional bacteria or moulds intentionally introduced before or during aging.
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Frequently asked questions
Yes, cheese is made from bacteria and mold cells. The bacteria, molds, and yeasts that find their way into cheese can be added intentionally by the cheesemaker or they can be introduced unintentionally.
Some common types of bacteria used in cheese-making include Streptococcus thermophilus, Lactococcus lactis, and Brevibacterium linens. Common molds used in cheese-making include Penicillium camemberti (formerly known as Penicillium candidum) and Geotrichum candidum.
Bacteria and mold play a crucial role in shaping the flavor and texture of cheese. The metabolic activity of these microorganisms produces hundreds of compounds from the protein and fat components in milk that affect the flavor, aroma, texture, and color of the cheese. For example, the mold Penicillium candidum gives Brie its characteristic soft texture and nutty, buttery flavor.
