The Importance Of Microbial Cultures In Cheese Production
Most cheeses start out with pasteurized milk. There are a number of factors that determine the specific bacteria or fungi used as a starter, including the cheese’s desired flavor profile, the climate in which it will be aged, and the cheese’s desired texture after it has been aged.
Cheese is a well-known and diverse food that has been produced by nearly every culture throughout the course of human history. The microbial strains used throughout the production process are considered the best metric for categorizing cheeses. These cultures, which can include bacteria, fungi, and other microorganisms, play a vital role in the fermentation and aging of cheese.
Most cheeses start out with pasteurized milk. Pasteurization is deemed necessary to rid the milk of any harmful bacteria or fungi that would multiply during the cheesemaking process. That said, some traditional cheeses, like roquefort and idiazabal, may call for the use of raw or unpasteurized milk. Following pasteurization, starter cultures of bacteria and/or fungi are added to the milk; these cultures ferment the lactose in the milk, producing lactic acid and other compounds that contribute to the flavor and texture of the cheese.
There are a number of factors that determine the specific bacteria or fungi used as a starter, including the cheese’s desired flavor profile, the climate in which it will be aged, and the cheese’s desired texture after it has been aged. For example, the production of cheddar cheese requires the addition of starter cultures of bacteria such as Streptococcus thermophilus and Lactococcus lactis, which are used to ferment the milk and produce lactic acid. This lactic acid helps to coagulate the milk proteins, forming curds. The curds are then cut, heated, and stirred to produce a consistent texture. Cheddar is aged anywhere from six months to two years, during which additional bacteria and fungi may grow on the surface of the cheese and contribute to its flavor and texture.
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