Andy Montoya
It's not uncommon for feet to smell like feta cheese, and this is usually caused by a build-up of sweat and bacteria. In fact, some types of cheese are known for their foot-like aroma, which is caused by a compound called isovaleric acid, produced by the breakdown of certain amino acids in milk, and also found in human sweat. While this may be socially unacceptable and could lead to health and safety issues, it can be treated by keeping your feet clean and dry, washing them daily, and using an antibacterial soap.
| Characteristics | Values |
|---|---|
| Smelly feet (bromodosis) | Caused by a build-up of sweat and bacteria |
| Treatment | Keep feet clean and dry, wash feet at least once a day, use antibacterial soap, trim toenails |
| Causes | Fungal infections, athlete's foot |
| Treatment for fungal infections | Antifungal treatment |
| Treatment for sweating | Stronger antiperspirant, iontophoresis |
| Reason for foot odour resembling cheese | Isovaleric acid, a compound produced by the breakdown of certain amino acids in milk and also found in human sweat |
| Bacteria responsible for foot odour | Brevibacterium aurantiacum |
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What You'll Learn
- Feta cheese is made from sheep and goats' milk, which can cause a strong odour
- The breakdown of amino acids in milk produces isovaleric acid, which is also found in human sweat
- Bacteria and enzymes in cheese also contribute to its smell
- Human feet should not smell like cheese, but bacteria can cause an overlapping smell
- Feta cheese purchased in the US has been described as smelling like vomit
Feta cheese is made from sheep and goats' milk, which can cause a strong odour
It is not uncommon for people to experience smelly feet (bromodosis), which is often caused by a build-up of sweat and bacteria. While this is usually treatable through proper hygiene practices, it can be embarrassing and even lead to potential health and safety issues. Interestingly, some people describe their foot odour as resembling feta cheese.
Feta cheese is a type of sheep or goat milk cheese known for its strong odour. This distinct aroma can be attributed to the presence of isovaleric acid, which is produced by the breakdown of certain amino acids in milk. Notably, isovaleric acid is also found in human sweat, especially on the feet. The bacteria Brevibacterium aurantiacum, which is often used to wash the rinds of certain cheeses, is also naturally present on human skin. This bacteria, along with enzymes, contribute to the formation of isovaleric acid and the resulting strong odour associated with it.
The bacteria Brevibacterium aurantiacum, commonly found in washed-rind cheeses, is a significant contributor to the strong odour of feta cheese. This bacteria not only gives these cheeses their characteristic orange or reddish hue but also enhances their savoury, umami-rich flavour and softens the texture of the rind. While the smell of washed-rind cheeses can be intense, the flavour is often milder and more nuanced, with earthy and tangy notes that are appreciated by cheese connoisseurs worldwide.
It is worth noting that foot odour can be influenced by various factors, including diet and hygiene practices. Maintaining proper foot hygiene, such as regularly washing your feet and keeping them dry, is essential to mitigate unpleasant smells. Additionally, wearing shoes that allow your feet to breathe and avoiding walking barefoot in public or communal areas can help prevent the build-up of bacteria and fungi that contribute to foot odour.
In summary, the strong odour of feta cheese, derived from sheep or goat milk, can be attributed to a combination of isovaleric acid and the bacteria Brevibacterium aurantiacum. Interestingly, this same bacteria is also present on human skin, including the feet, which may contribute to similar odours in certain individuals. While foot odour resembling feta cheese can be unpleasant, proper hygiene and preventive measures can help mitigate this issue.
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The breakdown of amino acids in milk produces isovaleric acid, which is also found in human sweat
The human foot is host to a variety of bacteria, which, when combined with a build-up of sweat, can cause an unpleasant odour. This is a common condition known as bromodosis. The bacteria that dwell on the feet and other body areas produce thiosters, which trigger the same olfactory response as certain cheeses.
Cheeses like Limburger, Taleggio, and Munster are known for their pungent aroma, which is caused by the compound isovaleric acid. This acid is produced by the breakdown of certain amino acids in milk and is also found in human sweat, especially on the feet.
Isovaleric acid gives cheese its distinct foot-like smell. In addition to this acid, other compounds contribute to the overall scent of cheese. For example, methanethiol adds a sulfuric, slightly cabbage-like aroma, while ammonia enhances the pungency of aged cheese.
The bacterium Brevibacterium aurantiacum is often used to wash the rinds of these cheeses and is also naturally present on human skin. It contributes to the unique flavour profile of washed-rind cheeses, enhancing savoury, umami-rich notes and softening the texture of the rind to make the cheese creamy and flavourful.
While the smell of some cheeses might be off-putting to some, it is a natural part of their complexity and tradition. The bold aromas of these cheeses tell a story of microbes and flavour magic, and the earthy, tangy, and umami notes make them a delicacy for cheese connoisseurs worldwide.
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Bacteria and enzymes in cheese also contribute to its smell
Smelly feet, or bromodosis, are often caused by a build-up of sweat and bacteria. The bacteria dwelling on the feet produce thiosters, which trigger the same olfactory response as certain cheeses.
Bacteria and enzymes play a crucial role in the development of cheese's distinct aroma and flavour. As bacteria and fungi grow on ripening cheeses, they secrete enzymes that break down amino acids and fatty acids. This process results in the production of various compounds, including acids, alcohols, aldehydes, amines, esters, methyl ketones, and sulfur compounds. These compounds contribute to the unique smell of different cheeses, such as Camembert, Blue Cheese, and Limburger.
The bacteria present in cheese can sense and respond to the compounds produced by fungi in the rind, which is known as the cheese microbiome. This communication between bacteria and fungi enhances the growth of certain bacterial species, influencing the overall flavour and quality of the cheese. The make-up of the cheese microbiome is critical, and understanding how it can be controlled or modified is essential for cheesemakers to enhance the sensory experience of consumers.
Additionally, the bacteria in cheese can "eat" the smells that we perceive. This is significant because cheese lacks easily metabolized sugars, and the volatile organic compounds (VOCs) produced by fungi provide a valuable source of nutrition for the bacteria, helping them thrive. These VOCs released during the ageing process can also impact the development of neighbouring cheeses, influencing the growth of specific microbes and the production of flavour-enhancing compounds.
By understanding the complex interactions between bacteria, enzymes, and fungi in cheese, cheesemakers can manipulate the VOC environment to create new and improved flavours, enhancing the overall sensory experience for consumers.
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Human feet should not smell like cheese, but bacteria can cause an overlapping smell
Human feet should not smell like cheese, but bacteria can lead to an overlapping smell. Smelly feet, or bromodosis, are usually caused by a build-up of sweat and bacteria. This bacteria thrives in the warm, damp environment of shoes and can cause foot odour. While this is a natural process, it can be unhygienic and may lead to health and safety issues. It is recommended to maintain good foot hygiene by keeping your feet clean and dry, including between your toes, and washing your feet at least once a day with antibacterial soap.
Interestingly, some types of cheese, such as Limburger, Taleggio, and Munster, are known for their pungent, foot-like aroma. This is due to the presence of a compound called isovaleric acid, which is produced by the breakdown of certain amino acids in milk and is also found in human sweat, especially on feet. The bacteria Brevibacterium aurantiacum, which is used to wash the rinds of these cheeses, is also naturally present on human skin. This bacteria, along with enzymes, contribute to the distinctive scent of these cheeses.
While it may be unusual for human feet to smell exactly like cheese, there are some potential reasons for an overlap in scent. The bacteria and enzymes present on the skin can interact with sweat and other compounds, producing odours similar to those found in certain cheeses. Additionally, diet can play a role in body odour, and consuming certain foods or compounds may contribute to foot odour that overlaps with cheese scents.
It is important to note that persistent or severe foot odour may indicate a fungal infection, such as athlete's foot, or other medical conditions. If simple hygiene practices do not improve the odour, it is recommended to seek medical advice.
In summary, while human feet should not smell exactly like cheese, the presence of certain bacteria, enzymes, and compounds can lead to an overlapping scent. Maintaining good foot hygiene and seeking medical advice for persistent issues are important steps to address foot odour.
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Feta cheese purchased in the US has been described as smelling like vomit
Smelly feet, or bromodosis, are typically caused by a build-up of sweat and bacteria. The bacteria dwelling on the feet produces thiosters, which trigger the same olfactory response as certain cheeses. This is a natural process, but it may not be socially acceptable and could lead to health and safety issues. To prevent this, it is recommended to keep your feet clean and dry, including between your toes, and to wash them at least once a day with antibacterial soap.
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Frequently asked questions
Human feet should not smell like feta cheese. However, thiosters produced by bacteria on the feet can trigger a similar olfactory response to certain cheeses. This can be due to poor hygiene, so it is recommended that you clean your feet effectively and consult a medical professional if the issue persists.
Feta cheese is traditionally made with sheep and goat's milk. The smell is caused by the breakdown of amino acids in the milk, which produces a compound called isovaleric acid. This compound is also found in human sweat, especially on feet.
Yes, some other cheeses known for their pungent aroma include Limburger, Taleggio, and Munster. These cheeses owe their stink to a bacterium called Brevibacterium aurantiacum, which is also naturally present on human skin.
The smell is caused by a complex interaction of bacteria and enzymes, breaking down proteins and fats in the cheese. This process produces compounds such as isovaleric acid, methanethiol, and ammonia, resulting in the distinctive foot-like odour.
To avoid overwhelming your fridge, store feta cheese in airtight containers or cheese paper. While the smell may be intense, it is a natural part of the cheese's unique flavour profile and is often much milder than expected.
