★ Key Takeaways
Usually Special ‘Starter’ Bacteria Are Added to Milk to Start the Cheesemaking Process. These Bacteria Convert the Lactose (Milk Sugar) to Lactic Acid and Lower the Milk’s pH. Thermophilic Bacteria Thrive at Higher Temperatures, Around 55 °C, and Are Used to Make Sharper Cheeses Such as Gruyère, Parmesan and Romano.
Get an in-depth explanation concerning How Is Cheese Made Using Bacteria.
Usually Special ‘Starter’ Bacteria Are Added to Milk to Start the Cheesemaking Process. These Bacteria Convert the Lactose (Milk Sugar) to Lactic Acid and Lower the Milk’s pH. Thermophilic Bacteria Thrive at Higher Temperatures, Around 55 °C, and Are Used to Make Sharper Cheeses Such as Gruyère, Parmesan and Romano.
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