Starter Cultures and Cheese Types

 

Text Box: Bacteria used in the production of cheese and other cultured dairy products are known as starter cultures. The bacteria found naturally in milk are generally uncontrollable, unpredictable, inefficient, or are destroyed during the pasteurization process. Starter cultures are added following pasteurization. The bacteria consume the lactose in the milk, producing the lactic acid that influences the various characteristics of cheese such as flavor, texture and moisture content. This process of acidification is known as ripening. The rate of acid production is essential in the manufacture of certain types of cheeses, such as cheddar. Other byproducts of this stage provide flavor compounds, helping to give various types of cheeses their distinct flavors. Starter cultures also help to inhibit the growth of undesirable microorganisms that could prevent a quality product.
 

 

 

 

 


   

 

 

 

 

 

 

 

 

 

Cheese

Cheddar

Swiss

Mozzarella

Gouda

Roquefort (blue)

Bacteria            (or fungus)

Streptococcus thermophilus

Propionibacterium shermanii (produces CO2 giving swiss cheese its characteristic holes)

Lactobacillus helveticus

Streptococcus thermophilus

Penicillium roqueforti *(also responsible for ripening stilton and gorgonzola and is responsible for their blue “veins”

Qualities

Flavors range from mild (nutty and creamy) to extra sharp (rich and robust)

Flavor can range from sweet to sharp, and its generally nutty and semi-hard

Delicate, smooth, and milky flavor

Mellow, rich, caramel flavor

Tangy ripe and peppery flavor