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Cheese is the most nicest fermented product I have ever tasted. It is made of proteins and fat from milk, usually cow milk, sheep or goats. Cheese is produced in different flavors, so you can choose yours!.
Cheese is the fermented product produced in ranges of flavor, textures. It contain a lot of proteins, good for our bodies. Cheeses are fermented by adding different types of bacteria to dairy products and allowing the bacteria to eat the lactose.
Streptococcus thermophilus is the micro organism involved in the fermentation process of cheese. It contributes to the final flavor, texture and the color of cheese during ripening. S. thermophilus contributes to milk acidification.
Ultrafiltration and microfiltration are the most common membrane processes used in cheese industry. Technology behind cheese making is that fermentation occurs through lactic acid bacteria usually from the milk and mainly from the added bacteria cultures. Milk is fermented and concentrated by removal of water through the coagulation of the milk.
The link above tells us what makes lactic acid bacteria special. Lactic acid bacteria belong to the heterogenous group of bacteria which plays an important role in a many fermentation processes. They ferment food carbohydrates and produce lactic acid as the main product of fermentation.
Lactic acid bacteria is involved in the fermentation related to diversity. Lactic acid bacteria plays an important role in the production of fermented food. Lactic acid bacteria are widespread microorganism which can be found in any environment rich mainly in carbohydrates such as cheese since it is a fermented food.
The link that highlight lactic acid characteristics. Lactic acid has the ability to to produce acid and aroma, it has the ability to hydrolyze proteins. It also has the ability to produce viscous exopolysaccharides and the ability to inhibit the bacteria.
