Bushra Griffith
There are many reasons why things may smell like cheese. One of the most well-known reasons is the presence of bacteria. Bacteria play a crucial role in the cheesemaking process, with starter cultures of bacteria influencing the taste, texture, and smell of the final product. Additionally, certain types of bacteria found on the human body, such as in belly buttons or on the tongue, can produce a cheese-like odour. However, it's important to note that other factors, such as genetics, age, and diet, can also contribute to the type of odour an individual emits. In some cases, the environment can also affect the smell of cheese, as it tends to absorb compounds from its surroundings, which can result in an unexpected cheese odour.
| Characteristics | Values |
|---|---|
| Reason for cheese smelling bad | The process of cheesemaking involves heating milk, adding a starter culture of bacteria, and ripening the milk by converting milk sugar into lactic acid. |
| Bacteria used in cheese | Brevibacterium linens or b.Linens |
| Common cheese with a bad smell | Limburger cheese |
| Limburger cheese smell | Stinky feet or dirty gym socks |
| Other stinky cheeses | Epoisses, Selfmade |
| Reason for stinky cheese | Stinky cheese is perfect for microbes. The bacteria and yeast colonize the cheese rind, resulting in a distinctive scent. |
| Reason for body odor | Body odor is caused by microbes on the skin that metabolize certain compounds in sweat and produce foul-smelling odors. |
| Common bacteria causing body odor | Staphylococcus, Corynebacterium, and Cutibacterium |
| Volatile fatty acids causing body odor | 3-methyl-2-hexenoic acid (goat-like odor), 3-hydroxy-3-methylhexanoic acid (cumin-like odor) |
| Other factors influencing body odor | Sex, genetics, age, and diet |
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What You'll Learn
Human body odour and cheese
Human body odour, or body odour (BO), is a common issue that affects people at some point in their lives. It is caused by a combination of bacteria and sweat on the skin. While sweat itself doesn't smell, when it comes into contact with bacteria on the skin, it can produce an odour. This odour can vary from person to person and can be influenced by factors such as diet, hormones, medications, and genetics.
There are two main types of sweat glands in the human body: eccrine and apocrine. Eccrine sweat glands are found all over the body and secrete sweat directly onto the skin's surface to help regulate body temperature. On the other hand, apocrine sweat glands are located in specific areas like the armpits, genitals, and scalp, and they secrete an oily fluid containing proteins, lipids, and steroids. These glands become activated during puberty, and they are the primary source of body odour.
The bacteria that contribute to body odour include members of the Corynebacterium, Staphylococcus, and Cutibacterium genera. These bacteria metabolize the compounds in sweat, producing volatile organic compounds (VOCs) and fatty acids that contribute to body odour. For example, the bacteria Staphylococcus epidermis can break down leucine in sweat to produce isovaleric acid, which has a cheesy smell. Additionally, the bacteria Staphylococcus hominis produces thioalcohol compounds, resulting in a rotten onion or meat-like smell.
While body odour can be masked with deodorants and antiperspirants, it is important to note that it can sometimes be an indication of an underlying health condition. Changes in body odour or excessive sweating may signal a medical issue and should be addressed by a healthcare professional.
In conclusion, human body odour is caused by the interaction of bacteria and sweat on the skin, with apocrine sweat glands being the primary source of odour. The odour can vary due to various factors and can be managed with personal hygiene products. However, it is important to be mindful of any sudden changes in body odour as they may indicate a health concern.
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The science of the stink
The bacteria responsible for body odour include members of the Corynebacterium, Staphylococcus, and Cutibacterium genera. These bacteria produce volatile organic compounds (VOCs), including volatile fatty acids and thioalcohols, which contribute to body odour. For example, 3-methyl-2-hexenoic acid, produced by some Corynebacterium species, has a "goat-like" odour, while 3-hydroxy-3-methylhexanoic acid has a "cumin-like" smell.
Interestingly, the bacteria that cause body odour are closely related to those used in cheesemaking. Cheeses like Limburger are known for their pungent aroma, often compared to stinky feet or dirty gym socks. This is due to the presence of Brevibacterium linens, a bacterium also found on human skin.
The process of cheesemaking involves heating milk and adding a starter culture of bacteria to ripen it. During this process, milk sugar is converted into lactic acid, and rennet, a set of enzymes, is added to form solid curds. The type and amount of bacteria used, as well as the ageing process, all influence the taste, texture, and smell of the final product.
In conclusion, the science of the stink, whether it's body odour or cheesy odours, comes down to the metabolic activities of bacteria. These microscopic organisms produce a range of volatile compounds that our noses interpret as distinct odours. While some of these odours may be unpleasant, they are a natural and unavoidable part of life.
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Microbes and bacteria
The human body is home to a wide range of microbes and bacteria, which are often the root cause of body odour. The human skin hosts common bacteria such as Corynebacterium, Staphylococcus, and Cutibacterium, which are known to produce body odour. These bacteria feed on the sweat produced by the body, converting it into malodorous products, primarily through the production of volatile organic compounds (VOCs) and volatile fatty acids. For instance, the bacteria Staphylococcus epidermis can turn leucine in sweat into isovaleric acid, which has a distinct cheesy smell. Similarly, 3-methyl-3-sulfanylhexan-1-ol (3M3SH), a thioalcohol produced by Staphylococcus hominis, can make the underarms smell like rotten onions or meat.
The bacteria on our skin are not the only source of odour; bacteria in our surroundings can also contribute. For example, cheese, a beloved culinary delight, is often associated with a strong smell. The stench of cheese is influenced by the starter culture of bacteria used during its production, which affects its taste, texture, and smell. Washed-rind cheeses, for instance, are known for their pungent odour due to the repeated washing process in a salty brine or alcohol solution. The washing encourages the growth of bacteria and yeast on the cheese rind, resulting in a distinctive scent.
Interestingly, some researchers have explored the connection between human bacteria and cheese by creating cheese using human bacteria from various body parts. These cheeses, while not meant for consumption, offer an intriguing perspective on the microbial world and our complex biological interrelationships. The experiment revealed that human bacteria are closely related to cheese-making bacteria, and the resulting cheeses emitted odours comparable to body odours, such as armpits or feet.
While body odour caused by microbes and bacteria can be unpleasant, it is important to note that it is a common issue that affects most people at some point. Deodorants and antiperspirants are commonly used to manage body odour, but they may not always be effective. In some cases, body odour can be an indication of an underlying health condition. Additionally, factors such as sex, genetics, age, and diet can influence the type of odour an individual emits, making each person's body odour unique.
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Cheese packaging
The human sense of smell is a powerful thing, and certain odours can be particularly pungent and memorable, like the smell of cheese. While the scent of cheese is often associated with pleasant culinary experiences, it can be less desirable when it seems that "everything smells like cheese". This phenomenon may be due to several factors related to human biology and the science of cheese production and packaging.
The science behind cheese packaging is essential to maintaining the quality and flavour of the cheese. Temperature control is critical, and insulated packaging or materials that can withstand refrigeration are necessary for temperature-sensitive varieties. Regulating humidity is also important to prevent the cheese from drying out or becoming too moist. Wax coatings and breathable plastic wraps are commonly used to manage humidity levels within the packaging. Additionally, airflow management varies depending on the type of cheese. Soft cheeses benefit from limited airflow, while others like blue cheese require more breathable packaging.
The distinctive smell of cheese is caused by volatile organic compounds (VOCs), including volatile fatty acids and thioalcohols. These compounds are produced by certain bacteria, such as Staphylococcus and Corynebacterium, which are commonly found on the human body. The human sense of smell is incredibly sensitive to these compounds, and they can produce a strong cheese-like odour. This odour can be intensified by factors such as sex, genetics, age, and diet. For example, men tend to have larger populations of Corynebacterium due to larger sweat glands, resulting in a stronger cheese-like odour.
To address the issue of "everything smelling like cheese", it is important to understand the sources of the odour and take appropriate measures. Maintaining proper hygiene and using deodorants or antiperspirants can help manage body odour caused by bacteria and sweat. Additionally, ensuring that cheese is properly packaged and stored can prevent its odour from permeating other items or spaces. While the smell of cheese is often desirable in culinary contexts, understanding the science behind it can help manage excess odours and maintain freshness.
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Why cheese lovers like stinky cheese
It's a well-known fact that cheese is a pungent-smelling food, with even the mildest of blue cheeses carrying a sharp aroma. However, this doesn't stop cheese lovers from craving and enjoying these stinky varieties. So, why do cheese lovers like stinky cheese?
Firstly, it's important to understand how we perceive the smell of cheese. The aroma compounds in stinky cheese contain sulphur-like molecules that stimulate a unique combination of receptors in our noses, allowing us to identify the smell. When we eat cheese, these aroma compounds are released in our mouths and travel up the back of our noses, creating a "backward-smelling" effect. This combination of taste and smell dramatically impacts how we perceive the cheese's flavour and scent.
Cheese lovers tend to enjoy stinky cheese because of the complex and well-rounded flavour profiles that accompany the strong odour. For example, Epoisses, a famous French cheese, is known for its strong smell but also for its warm, comforting, garlicky, almost-meaty taste. Cheese lovers appreciate how the pungent smell combines with the creamy, comforting taste on the tongue, resulting in a well-rounded sensory experience.
Additionally, the brain's response to the smell of cheese may also play a role in why cheese lovers are drawn to stinky varieties. Neuroscientists have found that the brain's reward centre displays aversion behaviour among cheese haters when exposed to cheese scents. However, for cheese lovers, the strong smell may activate the brain's reward pathways, creating a positive association with the odour.
While stinky cheese can be polarizing, with some people finding the odour revolting, cheese lovers embrace the unique combination of taste and smell that these cheeses offer. The strong aroma is often an indicator of the complex flavour profile and the creamy, comforting taste that follows. So, for cheese lovers, the stinkier the cheese, the better the sensory experience!
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Frequently asked questions
If you're smelling cheese everywhere, it could be because of the bacteria on your body. Brevibacterium linens, the same bacteria responsible for body odour, is also used to create Limburger cheese, which is known for its stinky odour.
Body odour is caused by microbes on the skin metabolising certain compounds in sweat. The bacteria that make up the starter culture influence the smell of the cheese, and certain bacteria are closely related to the bacteria responsible for body odour.
Deodorants and antiperspirants are commonly used to reduce or prevent body odour. Deodorants contain chemicals that kill skin flora and block the production of stinky byproducts, while antiperspirants reduce sweat by clogging sweat glands.
The bacteria and yeast that colonise the cheese rind result in a distinctive scent. Cheeses that are ""washed-rind" tend to be stinkier as they are "washed" with a salty brine or alcohol like brandy or beer, and this solution, combined with repeated washings, develops certain flavours and smells.
