By: Abby, Kayla, Maria
Lactic Acid Bacteria
The other lactobacilli (sphere shaped). Another bacteria that is used to ripen the cheese and also is very important in yogurt-making is Streptococci. These are the bacteria that stay alive while the others die off in the making of the cheese. These stay and continue to make the cheese flavor.
Molds (Blue and White)
P. camembertii (also called P. candidum) is found on the outside of soft-ripened cheeses. These break down milk proteins