Cheese

Definition

Cheese is a dairy product derived from milk that undergoes fermentation by specific bacteria and molds. The metabolic activities of these microorganisms are crucial for the development of cheese's flavor, texture, and nutritional properties.

5 Must Know Facts For Your Next Test

1. Fermentation in cheese production involves lactic acid bacteria converting lactose into lactic acid.
2. Different strains of bacteria and molds are used to produce various types of cheese, each contributing unique flavors and textures.
3. The pH level decreases during fermentation, which helps coagulate milk proteins and form the curds essential for cheese making.
4. Starter cultures are carefully selected microbial communities introduced to milk to initiate fermentation.
5. Ripening or aging cheese allows further microbial activity, enhancing its flavor complexity and texture.

Review Questions

• What role do lactic acid bacteria play in the fermentation process of cheese?
• How does the pH change during the fermentation process affect cheese production?
• Why are different bacterial strains used in making various types of cheese?

Related terms

Lactic Acid Bacteria: Microorganisms that convert lactose into lactic acid, essential for fermenting dairy products like cheese.

Starter Cultures: Specific combinations of microorganisms added to milk to initiate fermentation.

Ripening (Aging): The process where cheese is stored under controlled conditions allowing further microbial activity that develops its flavor and texture.