Andy Montoya
Cheese cultures are a group of specific bacteria strains that are combined to make a particular type of cheese. They are also used to help good bacteria in the milk flourish and lead to a more rich and developed flavour. The process of cheesemaking requires the ripening or culturing of milk. Cheese cultures are often grouped by the temperature range at which they work. For example, mesophilic cultures work at moderate or medium temperatures up to 90°F and are used to make cheeses such as Cheddar, Jack, and Gouda. Thermophilic cultures, on the other hand, work at higher temperatures of 104-140°F and are used to make drier and longer-aged cheeses such as Parmesan and Mozzarella.
| Characteristics | Values |
|---|---|
| Definition | A group of specific bacteria strains that are combined to make a particular type of cheese |
| Function | Raise the acidity of milk by absorbing the lactose (a natural sugar found in milk) and transforming it into lactic acid |
| Benefits of Making Your Own Culture | Reduced costs, easy access to starter culture, and a more natural cheese-making process |
| Types | Mesophilic, Thermophilic, Mother, Starter, Adjunct, and Surface Ripening |
| Temperature Range | Mesophilic: up to 90°F; Thermophilic: 104-140°F |
| Cheese Types | Mesophilic: Monterey, Cheddar, Jack, Edam, Gouda, etc.; Thermophilic: Mozzarella, Parmesan, Provolone, Swiss, Romano, etc. |
| Storage | Lasts up to two years when frozen and up to two months at room temperature |
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What You'll Learn
- Cheese cultures are a group of specific bacteria strains that are combined to make a particular type of cheese
- Mesophilic cultures are used to make cheese that does not exceed 102°F
- Thermophilic cultures are used to make cheese heated to temperatures around 104-140°F
- Starter cultures aid in the development and preservation of the flavour and body of the cheese during cheesemaking and afterwards, in the ageing process
- Rennet is an enzyme that curdles milk into curds and whey
Cheese cultures are a group of specific bacteria strains that are combined to make a particular type of cheese
Cheese cultures are a group of specific bacteria strains that, when combined with milk, facilitate the process of cheesemaking. These bacteria strains are combined to make a particular type of cheese. The bacteria in cheese cultures absorb lactose (a natural sugar found in milk) and transform it into lactic acid, raising the acidity of the milk and causing it to split into particles called curds, an essential ingredient in cheese production. This process also helps good bacteria in the milk flourish, leading to a more rich and developed flavour.
Cheese cultures can be classified based on the temperature ranges at which they work. Mesophilic cultures, for example, work best at moderate or medium temperatures up to 90°F (32°C) and are used to produce most cheeses that cannot be heated to high temperatures, such as Monterey, Cheddar, Jack, Edam, and Gouda. On the other hand, thermophilic cultures work at higher temperatures, ranging from 104-140°F (40-60°C), and are used to make drier and longer-aged cheeses like Parmesan, Mozzarella, and Provolone.
The type of bacteria strains and the ratio of each strain in a cheese culture vary depending on the specific cheese being made. Some common bacteria used in cheese cultures include Lactobacillus helveticus, Lactobacillus bulgaricus, and Streptococcus thermophilus. These bacteria can be combined in different ways to create unique flavour profiles and textures in the final cheese product.
Cheese cultures can be purchased from culture companies, but it is also possible to create your own cultures at home. By using a small amount of purchased starter culture, you can make your own mother culture and then continue to reculture from that batch, reducing costs and ensuring a consistent supply of starter culture.
Overall, cheese cultures play a crucial role in the cheesemaking process, helping to transform milk into a wide variety of cheeses with distinct flavours, textures, and characteristics.
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Mesophilic cultures are used to make cheese that does not exceed 102°F
Cheese cultures are a group of specific bacteria strains that are combined to make a particular type of cheese. They help good bacteria in the milk flourish and develop a rich and complex flavour. All cultures accomplish the same basic task: they raise the acidity of milk by absorbing the lactose (a natural sugar found in milk) and transforming it into lactic acid. This process is especially beneficial in the cheesemaking process as the acid helps the milk split into particles called curds, an essential ingredient for producing cheese.
Cheese cultures can be classified by the temperature at which they work. The two most common types of cheese cultures are: thermophilic, which works at higher temperatures, and mesophilic, which works at moderate or medium temperatures. Mesophilic cultures are used to make cheese that does not exceed 102°F (39°C). This culture is best suited to work in moderate temperatures, typically between 68-102°F (20-39°C). It is ideal for making a variety of hard and soft cheeses, including Cheddar, Feta, Monterey Jack, Stilton, Edam, Gouda, Muenster, Blue, and Colby.
Mesophilic culture is primarily composed of lactic acid bacteria, which convert lactose (milk sugar) into lactic acid. This process is essential for flavour development, texture, and the overall character of many popular cheese varieties. Common bacteria in mesophilic cultures include Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. cremoris.
Mesophilic starter cultures offer several benefits in cheese making. They are versatile and can be used in a wide variety of cheese types, ranging from soft to hard, and fresh to aged. They also contribute to complex flavour profiles and help achieve desired textures in many cheeses. Additionally, they are temperature flexible and work well at room temperature.
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Thermophilic cultures are used to make cheese heated to temperatures around 104-140°F
Cheese cultures are groups of specific bacteria strains that are combined to make a particular type of cheese. They are also used to help good bacteria in the milk flourish and develop a rich flavour. All cultures perform the same basic task: they raise the acidity of milk by absorbing the lactose (a natural sugar found in milk) and transforming it into lactic acid. This process helps the milk split into particles called curds, an essential ingredient in cheese production.
There are two types of starter cultures: mesophilic and thermophilic. Mesophilic cultures are used to make cheeses that do not exceed temperatures of 90°F (32°C) or 102°F. This type of culture is ideal for making a variety of hard cheeses such as Cheddar, Jack, and Gouda.
Thermophilic cultures, on the other hand, are used when making cheeses heated to temperatures above 90°F (32°C) or within the range of 104-140°F. They are suitable for making cheeses that can withstand higher temperatures, such as Mozzarella, Parmesan, Provolone, Swiss, and Romano. Thermophilic cultures are also used to make longer-aged cheeses.
The bacteria in thermophilic cultures work best within a temperature range of 104-112°F, but they can also function at slightly lower or higher temperatures. These cultures can be further divided into three major groups, with Streptococcus being one of them. Some thermophilic cultures can also be used to make soft cheeses like Mozzarella and some Alpine Tomme-style cheeses. Additionally, in certain types of cheese that traditionally use mesophilic cultures, thermophilic cultures can be added to the blend to aid in the aging process.
When choosing a cheese culture, it is important to consider the temperature requirements and the specific type of cheese you want to make. Different bacteria strains and ratios are used to create different cheeses, and thermophilic cultures offer a range of options for cheese makers.
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Starter cultures aid in the development and preservation of the flavour and body of the cheese during cheesemaking and afterwards, in the ageing process
Cheese cultures are a group of specific bacteria strains that are combined to make a particular type of cheese. They aid in the development of flavour and texture during the cheesemaking process and help preserve the cheese during the ageing process.
Cheese cultures are used to help good bacteria in the milk flourish and lead to a more rich and developed flavour. They accomplish the basic task of raising the acidity of milk by absorbing the lactose (a natural sugar found in milk) and transforming it into lactic acid. This process helps the milk split into particles called curds, an essential ingredient for producing cheese.
The type of bacteria strains and the ratio of each strain in a cheese culture will vary depending on the type of cheese being made. Different combinations and ratios of bacteria yield different cheeses. For example, a culture blend suitable for making farmstead-type cheeses such as Gruyere and Emmentaler may not be suitable for making harder cheeses such as Cheddar or Monterey Jack.
The temperature at which a cheese culture works is also an important factor. Mesophilic cultures work best at moderate or medium temperatures up to 90°F (32°C) and are used to produce most cheeses that cannot be heated to high temperatures. Thermophilic cultures, on the other hand, work at higher temperatures, typically between 104-140°F (40-60°C), and are used to make drier and longer-aged cheeses such as Parmesan and Mozzarella.
Cheese cultures can be purchased or made at home. Starter culture packs are available in large and small sizes, and can be used to make a mother culture, which can then be used to make multiple batches of cheese. Homemade cheese cultures can help reduce costs and ensure a consistent supply of starter culture.
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Rennet is an enzyme that curdles milk into curds and whey
Cheese cultures are a group of specific bacteria strains that are combined to make a particular type of cheese. They aid in developing and preserving the flavour and body of the cheese during the cheesemaking process and afterwards, in the aging process. The primary function of cheese cultures is to raise the acidity of milk by absorbing the lactose (a natural sugar found in milk) and transforming it into lactic acid. This process helps the milk split into particles called curds, an essential ingredient in the production of cheese.
Rennet is a key ingredient in cheesemaking and is added to trigger coagulation, transforming liquid milk into a solid coagulum or curd. It is an enzyme that acts on proteins in milk, curdling it into curds and whey. The specific enzyme used in cheesemaking is called chymosin, and it is often accompanied by another enzyme called pepsin.
The process of curdling milk with rennet involves cutting the kappa casein from the casein micelle, changing its charge from net positive to net negative. This allows the casein micelle to get cosy with calcium that might be floating around in the water, and another casein micelle can stick to the calcium, essentially linking two micelles using calcium as a glue. As more and more micelles are cut by the rennet, they can be glued together with calcium, forming a 3D mesh structure. This mesh structure is what gives rennet-formed curds their unique characteristics, making them quite different from acid-formed curds.
Rennet-formed curds are large, strong structures that are linked from one end of the pot to the other, requiring physical cutting to be separated. On the other hand, acid-formed curds tend to create small, loosely bound groups of curds that can easily break apart. While both methods can be used to make cheese, the type of curd formed by rennet results in a stronger cheese with a higher calcium content.
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Frequently asked questions
Cheese cultures are a group of specific bacteria strains that are combined to make a particular type of cheese. They are also used to help good bacteria in the milk flourish and lead to a more rich and developed flavor.
Cheese cultures are made of bacteria/yeasts that convert lactose (milk sugar) into lactic acid. This raises the acidity of the milk and helps in the formation of curds, which are essential for producing cheese.
Cheese cultures are classified based on the temperature at which they work. For example, mesophilic cultures work at moderate or medium temperatures up to 90°F and are used to make hard cheeses like Cheddar and Gouda. Thermophilic cultures, on the other hand, work at higher temperatures (104-140°F) and are used for drier and longer-aged cheeses like Parmesan and Mozzarella.
