Patrick Oconnell
Yogurt and cheese are both dairy products that are made through the process of fermentation. Fermentation is a natural process that uses microorganisms to create alcohols and acids from carbohydrates. The process of fermentation can be used to preserve food, enhance its quality, and make it more digestible. Yogurt is made by fermenting milk with bacteria such as Streptococcus thermophilus and Lactobacillus delbrueckii subsp. Bulgaricus. Cheese, on the other hand, is made using a variety of bacteria, yeast, and filamentous fungi (molds). The specific microorganisms used in cheese-making depend on the type of cheese being produced. For example, mesophilic bacteria are used to make mellow cheeses like Cheddar, while thermophilic bacteria are used to make sharper cheeses like Gruyère.
| Characteristics | Values |
|---|---|
| Type of cells used | Bacterial cells, specifically Lactobacillus, Bifidobacterium, and Streptococcus species |
| Type of bacteria | Prokaryotic cells |
| Function | Ferment milk sugars into lactic acid |
| Result | Denature milk proteins to form yogurt or cheese |
| Yogurt production | Lactobacillus bulgaricus and Streptococcus thermophilus |
| Cheese production | Lactococcus lactis for cheddar, Penicillium mold for blue cheese |
| Other ingredients | Cream, non-fat dry milk, stabilizers (alginates, gelatins, gums, pectins, starch) |
| Nutritional value | Good source of protein and calcium |
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What You'll Learn
- Yogurt is made through bacterial fermentation of milk, using Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus
- Cheese is made with a similar process, using lactic acid bacteria (LAB) to break down milk proteins
- Mesophilic bacteria are used to make mellow cheeses, while thermophilic bacteria are used to make sharper cheeses
- Yogurt and cheese can be made with milk from cows, water buffalo, goats, ewes, mares, camels, and yaks
- Yogurt and cheese are both fermented foods, which can be a good source of probiotics
Yogurt is made through bacterial fermentation of milk, using Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus
Yogurt is a fermented milk product, with milk being the main ingredient. The type of milk used depends on the type of yogurt—whole milk for full-fat yogurt, low-fat milk for low-fat yogurt, and skim milk for non-fat yogurt.
The specific bacteria used in yogurt production, Streptococcus thermophilus, and Lactobacillus delbrueckii subsp. bulgaricus, are crucial in developing the yogurt's flavor and texture. The fermentation process produces flavor compounds unique to yogurt. Additionally, the lactic acid produced by these bacteria causes the milk proteins to denature and form a viscous, semi-solid mass, resulting in the creamy texture and tart flavor characteristic of yogurt.
Other ingredients may be added to adjust the composition of yogurt, such as cream to modify fat content and non-fat dry milk to adjust solids content. Stabilizers, such as alginates, gelatins, gums, pectins, and starch, are also used to improve body and texture by increasing firmness and preventing separation of the whey. Sweeteners, flavors, and fruit preparations are incorporated to provide variety for consumers.
It is important to note that the process of making yogurt involves heating the milk to high temperatures initially to kill any undesired microorganisms. This step ensures the desired bacteria can grow optimally and contributes to the safety and quality of the final yogurt product.
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Cheese is made with a similar process, using lactic acid bacteria (LAB) to break down milk proteins
Yogurt and cheese are made from bacterial cells, specifically Lactobacillus, Bifidobacterium, and Streptococcus species. These bacteria are prokaryotic cells, which means they lack a nucleus and other membrane-bound organelles. In the process of making yogurt and cheese, these bacteria are introduced as starter cultures after milk is heated and then cooled. They play a crucial role in fermenting lactose, the sugar present in milk, and converting it into lactic acid. This fermentation process results in the production of lactic acid, which, in turn, causes the milk proteins to denature and curdle.
In traditional cheesemaking, the microbes present in the aging room were allowed to settle and grow on the stored cheeses. However, modern cheesemaking often employs prepared cultures, ensuring more consistent results and reducing environmental constraints during the aging process. The specific strains of bacteria used in cheesemaking vary depending on the type of cheese being produced. For example, different Lactococcus strains are used in various cheese types.
The process of making cheese involves a series of steps that transform milk into a solid, flavourful product. Milk is first coagulated to form curds and whey. This coagulation can be achieved through the addition of rennet, an enzyme that causes the milk to set into curds. The curds are then cut and stirred, releasing moisture and causing the curds to mat together. The curds are then slowly heated and stirred to release more moisture and develop their texture.
After this, the curds are placed in a mould or form, pressed to remove excess moisture, and then salted to enhance flavour and preserve the cheese. Finally, the cheese is aged or ripened, during which time bacteria and enzymes continue to transform the texture and flavour of the cheese. The duration and conditions of aging significantly impact the final characteristics of the cheese.
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Mesophilic bacteria are used to make mellow cheeses, while thermophilic bacteria are used to make sharper cheeses
The production of cheese and yoghurt relies on bacteria, specifically prokaryotic cells, to provide flavour and to protect the food product from unwanted microbes. In the case of cheese, the process of making it involves using bacteria to acidify milk. This is done by fermenting lactose to lactic acid, which aids the cheesemaker in developing the desired texture and acidity of the cheese.
There are two main types of cultures used in cheesemaking: 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. If the manufacturing protocol calls for cook temperatures over 39°C, thermophilic cultures are used. These bacteria thrive at higher temperatures, around 55 °C, and are used to make sharper cheeses such as Gruyère, Parmesan, and Romano. Thermophilic cultures are also used for hard cheeses such as Swiss cheese due to their high resistance to heat.
Yogurt is also made using bacterial cells, specifically from Lactobacillus, Bifidobacterium, and Streptococcus species. These bacteria ferment milk sugars into lactic acid, causing milk proteins to denature and form yogurt.
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Yogurt and cheese can be made with milk from cows, water buffalo, goats, ewes, mares, camels, and yaks
Yogurt and cheese are made from bacterial cells, specifically Lactobacillus, Bifidobacterium, and Streptococcus species. These bacteria are prokaryotic cells, meaning they lack a nucleus and other membrane-bound organelles. They ferment milk sugars into lactic acid, causing milk proteins to denature and form yogurt or cheese.
Yogurt and cheese can be made with milk from a variety of animals, including cows, water buffalo, goats, ewes, mares, camels, and yaks. Each type of milk produces substantially different results. Cow's milk is the most commonly used to make yogurt, but milk from other animals, such as water buffalo, goats, ewes, mares, camels, and yaks, can also be used. The same goes for cheese, which is traditionally made from cow's milk, but can also be made from the milk of other animals.
The use of different types of milk can result in variations in taste, texture, and nutritional content. For example, yogurt made with cow's milk may have a different flavor and consistency compared to yogurt made with goat's milk. Similarly, cheese made with water buffalo milk may have a higher fat content and yield more fresh cheese compared to cheese made with cow's milk.
The process of making yogurt and cheese involves heating and then cooling the milk, after which bacterial starter cultures are introduced. These bacteria ferment the lactose in the milk, producing lactic acid. This process gives yogurt its characteristic tart flavor and creamy texture, while in cheese, it causes the milk proteins to curdle and form curds used in production.
The origins of yogurt and cheese are ancient, with yogurt possibly first discovered by Neolithic people in Central Asia and Mesopotamia around 5000 BC when milk-producing animals were first domesticated. Cheese also has a long history, with the earliest proposed dates for its origin ranging from around 8000 BCE when sheep were domesticated.
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Yogurt and cheese are both fermented foods, which can be a good source of probiotics
Yogurt and cheese are both fermented foods that can be a good source of probiotics. They are made using bacterial cells, specifically Lactobacillus, Bifidobacterium, and Streptococcus species. These bacteria are prokaryotic cells, meaning they lack a nucleus and other membrane-bound organelles.
In the production of yogurt and cheese, these bacteria are introduced as starter cultures after milk is heated and then cooled. They ferment lactose, the sugar in milk, into lactic acid. This process is called fermentation and it causes the milk proteins, particularly casein, to denature and curdle, forming the thickened texture of yogurt and the curds used in cheese production.
Yogurt, for example, is typically made using key bacterial strains such as Lactobacillus bulgaricus and Streptococcus thermophilus. These bacteria thrive in warm conditions and convert lactose into lactic acid, resulting in the creamy texture and tart flavor characteristic of yogurt. The fermentation of lactose also produces the flavor compounds that are unique to yogurt.
Cheese production, on the other hand, often involves various types of bacteria and sometimes molds. The specific strains used depend on the type of cheese being produced. For instance, Cheddar cheese is produced with Lactococcus lactis, while blue cheese involves the introduction of Penicillium mold for its distinctive taste. The fermentation process not only solidifies the milk but also contributes to the unique flavors and textures of different cheese varieties.
The process of fermentation transforms milk sugars into lactic acid, creating the desired food products. It utilizes the natural properties of bacterial cells, making them essential to modern dairy production. Yogurt and cheese are not just sources of probiotics but also provide protein and calcium, offering nutritional benefits beyond their probiotic content.
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Frequently asked questions
Yogurt is made using bacterial fermentation of milk, specifically Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus bacteria.
Cheese is made using a variety of bacteria, yeast, and filamentous fungi (molds).
Yes, there are two main types of bacteria used for making cheese: mesophilic and thermophilic. Mesophilic bacteria thrive at room temperature but die at higher temperatures, and are used to make mellow cheeses like Cheddar, Gouda, and Colby. Thermophilic bacteria thrive at higher temperatures (around 55 °C) and are used to make sharper cheeses like Gruyère, Parmesan, and Romano.
Yes, during the ripening process, a second wave of diverse bacteria and fungi (known as secondary microbiota) grow within the cheese and on its surface. These microorganisms contribute to the color, flavor, texture, and other characteristics of the final cheese product.
Yes, plant-based yogurt alternatives use soy milk, rice milk, or nut milks (such as almond or coconut milk) as a base. Since these plant-based milks do not contain lactose, they usually contain different bacterial strains such as Lactobacillus casei, Lactobacillus rhamnosus, and Bifidobacterium bifidum.
