Write with examples how use of microbes helps us to make different types of cheese with specific texture and flavours .
Dear student,
Different microbes have different metabolic activity which gives a distinct characteristic to a cheese. They produces diverse form of digestive enzymes and metabolites which adds characteristic colour and flavour to them.But, the growth of the microbes depends on various other factors like source of milk(raw or pasteurised), then pH, salt, moisture and the temperature.
Various Lactobacillus species,Lactococcus lactis, Streptococcus thermophilus are used as the starter cultures, which helps in acidification and proteolysis process. Apart from this various fungal species are also used to give the cheese the characteristic flavour and colour. For example- Spores of Penicillium camberti, which is a filamentous fungus is inoculated into milk during production of cheeses like Brie and Camembert.
Regards.
Different microbes have different metabolic activity which gives a distinct characteristic to a cheese. They produces diverse form of digestive enzymes and metabolites which adds characteristic colour and flavour to them.But, the growth of the microbes depends on various other factors like source of milk(raw or pasteurised), then pH, salt, moisture and the temperature.
Various Lactobacillus species,Lactococcus lactis, Streptococcus thermophilus are used as the starter cultures, which helps in acidification and proteolysis process. Apart from this various fungal species are also used to give the cheese the characteristic flavour and colour. For example- Spores of Penicillium camberti, which is a filamentous fungus is inoculated into milk during production of cheeses like Brie and Camembert.
Regards.