Cheese is a dairy product derived from milk that is produced in a wide range of flavors, textures, .. Most cheeses are made with starter bacteria from the Lactococcus, Lactobacillus, or Streptococcus families. Swiss starter Some fresh cheeses are curdled only by acidity, but most cheeses also use rennet. Rennet sets the. Many modern cheeses are made with preselected cultures, consisting of only a few types of microbe, but many traditional cheeses are inoculated using whey or . Cheese can be made using pasteurized or raw milk. Cultures for cheese making are called lactic acid bacteria (LAB) because their primary source of energy is.

*To avoid excessive repetition we'll be using “microbe”, “organism”, and “bug” And by intentionally, I mean a person made a judgement call and chose which are common lactic acid bacteria that are used to make cheeses like cheddar. These bacteria convert the lactose (milk sugar) to lactic acid and lower For example, paneer cheese is made using lemon juice to curdle the. In National 4 Biology learn how microscopic yeast and bacteria produce products Summary of industrial processes that use microorganisms. Name of process, Type of microorganism used, Product made Cheese making, Bacteria, Cheese.

The most common usage for bacteria in food preparation is with dairy fermentations. Yogurt and cheeses have been made for centuries using bacteria. Cheesemaking Basics - Cheesemaking requires milk, bacteria and enzymes from In the United States, most cheese is made with pasteurized milk. using pasteurized milk to make cheese is also easier because its behavior is predictable. Microbial Factories: Using Bacteria to Make Specific Compounds . Cheese can be made from any type of milk, which is the most important. If you tried to bypass using them you would need need a huge chemical factory Cultures for cheese making are called lactic acid bacteria (LAB) because their.