Harmful bacteria in cheese
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Cheese bacteria name...
The science of cheese
Cheesemaking is the controlled process of removing water from milk. This process concentrates the milk’s protein, fat and other nutrients and increases its shelf life.
Swiss cheese bacteria
Cheesemaking is one of the earliest examples of biotechnology.
An ancient biotechnology
Cheesemaking is an ancient biotechnology that dates back to the domestication of animals. It is thought that it was probably first discovered by observing the accidental souring of milk and then pressing and salting the solid curd to preserve it for later consumption.
Find out more about some early examples of biotechnology in our article on ancient biotechnology.
Cheesemaking principles
Cheesemaking involves coagulating the casein protein in milk and then separating the milk into solid curds and liquid whey.
The liquid whey is drained away, and the curds are salted, shaped and left to ripen in a controlled environment.
Microorganisms are used in each step of this process and determine the flavour and texture of the final cheese.
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