Cheese and Bacteria
Cheese: A Home to Bacteria “Cheese is just a means of controlled spoilage,” said Steve Jenkins, a Master Cheesemonger at Fairway Market. (Cheese) Bacteria, or starter cultures, control the flavor, hardness, type, and many more aspects of cheese. The two main strands of bacteria involved in cheese making are Lactococcus and Lactobacillus, which ferment sugars found in the milk. Humans have learned to manipulate bacteria and the fermentation process to produce different types of cheese such as Swiss, Limburger, and Cheddar. The earliest concrete evidence of cheese was found in Egypt, but many other countries have been producing cheese since 3000 B.C. Many believe cheese was created as a means to preserve milk and its nutrients for an extended period. Cheese and its “good” bacteria can be molded and created into several different flavors and consistencies through the practices and advances made throughout history.
According to Webster’s Dictionary, bacteria are “a division of microorganisms that cause various diseases, fermentation, etc.” (Webster) Often bacteria are associated with terrible diseases and food poisoning, but there are certain foods such as cheese that require bacteria to produce. There are two major strands of bacteria used in cheese making: Lactococcus and Lactobacillus. Lactococcus, or Streptococcus, is mesophilic – an organism that grows best in a moderate temperature, while Lactobacillus is thermophilic – an organism that grows best in a hot temperature. The starter cultures, or “good” bacteria used in cheese determines the flavor and consistency. Other important bacteria are smear bacteria, or Brevibacter linens, that cannot live in cheeses due to the inability to live in acidic and oxygen-lacking environments. These bacteria need briny, damp environments and therefore must be coaxed by regular wiping or washing the surface of the rind. Many producers have struggled to keep their bacteria over extended amounts of time and have researched
According to Webster’s Dictionary, bacteria are “a division of microorganisms that cause various diseases, fermentation, etc.” (Webster) Often bacteria are associated with terrible diseases and food poisoning, but there are certain foods such as cheese that require bacteria to produce. There are two major strands of bacteria used in cheese making: Lactococcus and Lactobacillus. Lactococcus, or Streptococcus, is mesophilic – an organism that grows best in a moderate temperature, while Lactobacillus is thermophilic – an organism that grows best in a hot temperature. The starter cultures, or “good” bacteria used in cheese determines the flavor and consistency. Other important bacteria are smear bacteria, or Brevibacter linens, that cannot live in cheeses due to the inability to live in acidic and oxygen-lacking environments. These bacteria need briny, damp environments and therefore must be coaxed by regular wiping or washing the surface of the rind. Many producers have struggled to keep their bacteria over extended amounts of time and have researched
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