Cheese Please

By: Abby, Kayla, Maria

Lactic Acid Bacteria

There are two families of lactic acid bacteria one of them is a lactococci (rod shaped).

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.

Propionic Acid Bacteria

Propionobacter shermanii is another type of bacteria. It is the reason for the holes in Emmental and other Swiss cheeses. Surprisingly other species of propionibacteria is in human skin and help produce "unclean" odors.

Molds (Blue and White)

P. roqueforti and P. glaucum are the two species of blue cheese. They give all blue cheeses their unique flavor and texture. These molds are great for helping the cheese age. Since it can grow in low-oxygen environments.

P. camembertii (also called P. candidum) is found on the outside of soft-ripened cheeses. These break down milk proteins

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Smear Bacteria

This bacteria is officially known as Brevibacter linens. They can't live on the inside of cheeses. This is because they can't live in acidic or deoxygenated environments. They need salty, moist places to grow. This is made best by wiping down the cheese surface. Which is the reason why it's call "smear." This cheese is a smelly kind of cheese, like oniony or garlicky, fishy, and sweaty smells. Otherwise it is also said to smell like feet.
Moldy Cheese