Andy Montoya
Parmesan cheese is made from cow's milk and aged for at least 12 months. It is a hard, granular cheese with a gritty texture and a fruity, nutty taste. The process of making Parmesan involves the use of bacteria cultures, specifically lactic acid bacteria, to convert lactose (milk sugar) to lactic acid and lower the milk's pH. These bacteria include Lactococcus lactis, Streptococcus thermophilus, Lactobacillus casei, and Lactobacillus helveticus. The specific bacteria used can impact the quality of the Parmesan cheese, particularly in terms of residual galactose and flavour compound precursors. Additionally, the presence of Bifidobacterium mongoliense strains in Parmesan cheese has been found to have the potential to colonize the human gut.
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What You'll Learn
- Parmesan is made with raw cow's milk and natural whey starter rich in thermophilic lactic acid bacteria (LAB)
- Lactobacillus helveticus, Lactobacillus delbrueckii, and Streptococcus thermophilus are the most abundant bacteria in Parmesan
- Lactobacillus casei and Lactobacillus helveticus are responsible for the taste of Parmesan
- Parmesan contains gut-healthy probiotics
- Bifidobacterium mongoliense strains from Parmesan can colonize the human gut
Parmesan is made with raw cow's milk and natural whey starter rich in thermophilic lactic acid bacteria (LAB)
Parmesan cheese, or Parmigiano Reggiano, is an Italian hard, granular cheese produced from raw cow's milk and aged at least 12 months. The cows used for milking are traditionally fed only on grass or hay, producing grass-fed milk. The milk is cooked at high temperatures during production, and the starter cultures are naturally selected to be thermophilic bacteria in order to survive.
Parmesan is made with raw cow's milk supplemented with natural whey starter rich in thermophilic lactic acid bacteria (LAB). The bacterial composition of this natural whey culture is complex, and the main organisms include the thermophilic lactic acid bacteria (LAB) of Lactobacillus helveticus, Lactobacillus delbrueckii ssp. lactis, and Lactobacillus delbrueckii ssp. bulgaricus. For common Parmesan, LAB starter cultures such as L. bulgaricus or Streptococcus thermophilus are often used to provide the source of acidification.
The natural whey starter is characterised by a high number of thermophilic lactobacilli. The total cultivable microbial population is high and not variable during the first 6 months. After 9/10 months of ripening, a substantial decrease in cultivable bacteria is observed. The level of LAB originating from raw milk was lower than 4 log CFU ml−1.
The milk is brought to the renneting temperature (30–35°C). Rennet, a natural enzyme derived from the lining of a cow's stomach, is added to coagulate the milk within 15 minutes. Following coagulation, or curd formation, the mass is cut into small pieces no larger than wheat kernels using a wire implement. The curds are slowly heated with periodic gentle stirring until the temperature reaches 52–55°C, usually within 10–12 minutes.
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Lactobacillus helveticus, Lactobacillus delbrueckii, and Streptococcus thermophilus are the most abundant bacteria in Parmesan
Parmesan cheese, or Parmigiano Reggiano, is an Italian hard, granular cheese produced from cow's milk and aged at least 12 months. It is a cooked, long-ripened cheese with a hard, gritty texture and a fruity and nutty taste. The milk is cooked at high temperatures during production, and the starter cultures are thermophilic bacteria, which are added to the milk to aid in the acidification process.
The interactions between these three bacteria strongly affect their growth kinetics during the making of hard-cooked cheeses. For example, Lactobacillus helveticus has a positive effect on Streptococcus thermophilus, but negatively impacts its cultivability. On the other hand, Lactobacillus delbrueckii has a positive effect on Streptococcus thermophilus, and this interaction has been described in previous publications.
The microbial dynamics of Parmesan cheese have been studied using techniques such as multiplex real-time PCR (mRealT-PCR) and Length-Heterogeneity PCR (LH-PCR). These methods allow for the rapid screening of microbial composition and the monitoring of lactic acid bacteria succession during the cheese-making process.
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Lactobacillus casei and Lactobacillus helveticus are responsible for the taste of Parmesan
Parmesan cheese, or Parmigiano Reggiano, is an Italian hard, granular cheese produced from cow's milk and aged at least 12 months. It is known for its hard, gritty texture and fruity and nutty taste. Lactobacillus helveticus and Lactobacillus casei are two types of bacteria that play a crucial role in the production and taste of Parmesan cheese.
Lactobacillus helveticus is an important industrial thermophilic starter used in the fermentation of milk for cheese manufacturing. It is a probiotic species with numerous health-promoting properties. Lactobacillus helveticus has been shown to positively influence human health in several ways, including preventing gastrointestinal infections, enhancing protection against pathogens, modulating host immune responses, and positively affecting the composition of intestinal microbiota.
Lactobacillus casei is another significant species within the Lactobacillus genus. It has been studied for its potential health benefits, particularly in preventing diarrhoea and enhancing immune function. Lactobacillus casei has been found to be effective in preventing antibiotic-associated diarrhoea (AAD) and Clostridium difficile-associated diarrhoea. Beverages containing Lactobacillus casei can be used as a preventive measure for AAD in intensive care units and for inpatients.
The use of these two types of bacteria in the production of Parmesan cheese contributes to its unique flavour development. The fermentation process and the presence of specific strains influence the formation of volatile compounds and flavour constituents. The microbial biodiversity and succession during production and ripening are also key factors in developing the distinctive taste of Parmesan cheese.
In summary, Lactobacillus casei and Lactobacillus helveticus are essential bacteria in Parmesan cheese production. Their contributions to flavour development and health-promoting properties make them significant in the final product's sensory attributes and nutritional benefits.
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Parmesan contains gut-healthy probiotics
Parmesan is an Italian hard, granular cheese produced from cow's milk and aged at least 12 months. It is a lactose-free cheese with a hard consistency, making it safe to cut away moldy pieces and consume the remainder. Parmesan contains gut-healthy probiotics.
Parmesan is made with raw cow's milk, rennet (an animal-derived enzyme used to coagulate milk to form thick curds), and salt. It does not require additives or additional bacteria. Most cheeses are made with starter bacteria from the Lactococcus, Lactobacillus, or Streptococcus genera. The starter cultures used in Parmesan are thermophilic bacteria that can survive high temperatures.
The bacteria culture used in Parmesan is lactic acid bacteria, such as Lactococcus lactis and Streptococcus thermophilus. Lactobacillus helveticus is another type of bacteria found in Parmesan. These bacteria convert the lactose (milk sugar) in the milk to lactic acid, lowering the milk's pH.
The presence of lactic acid bacteria in Parmesan can help create gut-healthy probiotics. These good bacteria are native to the areas where Parmesan is produced, making it impossible to create this cheese in its authentic form anywhere else. Parmesan also contains protein and calcium, making it a nutritious food.
Research has found that Parmesan contains bovine bacteria that can be transferred to the human gut through consumption. A study identified Bifidobacterium mongoliense strains from Parmesan cheese that can transiently colonize the human gut, with cow milk consumption enhancing this process. This suggests that consuming Parmesan may have potential gut health benefits.
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Bifidobacterium mongoliense strains from Parmesan can colonize the human gut
Parmesan cheese is produced from cow's milk and aged for at least 12 months. It is a hard, granular cheese with a gritty texture and a fruity, nutty taste. The milk is cooked at high temperatures, and the starter cultures are thermophilic bacteria that can survive these temperatures.
The microbial ecology of raw milk cheeses is influenced by bacteria originating from milk and milk-producing animals. Bifidobacterium mongoliense is a species of bacteria that has been found to be transmitted along the Parmigiano Reggiano cheese production chain. It is present in the cheese microbiota and can colonize the consumer's intestine.
A study by Milani et al. provided evidence that dairy cattle-associated bacteria can be transferred to the human gut via the consumption of Parmesan cheese. They characterized the microbial communities in samples taken from five different locations across the Parmesan cheese production chain and confirmed that the final product contains microorganisms derived from cattle gut, milk, and the nearby environment.
Additionally, they conducted a human pilot study that showed that Bifidobacterium mongoliense strains from Parmesan cheese can transiently colonize the human gut. This colonization process can be enhanced by cow milk consumption. The Bifidobacterium genus is commonly present throughout the cheese production chain and in retail cheese products after 21 days of ripening.
Further research is needed to understand the molecular mechanisms that mediate the interaction between B. mongoliense and the human gut. However, the presence of Bifidobacterium mongoliense in Parmesan cheese and its ability to colonize the human gut have been established.
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Frequently asked questions
Parmesan cheese is formed using a bacterial culture of lactic acid bacteria, such as Lactococcus lactis and Streptococcus thermophilus, and bacteria that are responsible for the taste of parmesan such as Lactobacillus casei and Lactobacillus helveticus.
These bacteria convert the lactose (milk sugar) to lactic acid and lower the milk’s pH.
Certain fermented cheeses, like parmesan, contain lactic-acid bacteria that can help create gut-healthy probiotics. Consuming parmesan can also lead to the colonization of the human gut by bovine bacteria.
Common types of bacteria found in cheese include Lactobacillus plantarum, Lactobacillus brevis, Lactobacillus helveticus, and Lactobacillus lactis.
Parmesan cheese is also known as Parmigiano Reggiano, and outside the EU and Lisbon Agreement countries, it is referred to as a locally produced imitation.
