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Calling all cheese lovers! Continue reading below to find out more about how gouda cheese is made and what bacteria is used to make this wonderful cheese.
Gouda cheese is a semi-sweet soft cheese that originated in the Netherlands and is mostly made of cow's milk. This cheese is characterized by its caramel-like flavour as well as its dense and springy texture. Gouda cheese is great in classic grilled cheese sandwiches, and creamy pasta.
Lactococcus lactis is the fermenting bacteria that is used to produce gouda cheese. The picture shows the cell morphology of Lactococcus lactis using a scanning electron microscope. Lactococcus lactis is a probiotic bacteria that has many health benefits such as improving digestion, reduction of inflammation and it provides an immune boost.
This bacterium is an oval or coccus-shaped bacterium that can occur in singles or in a chain. It is a Gram-positive, facultatively anaerobic and non-spore-forming bacterium. Lactococcus lactis naturally occurs on plants and in dairy environments. This bacterium is part of the Lactococcus genus which contains bacteria that is known for its ability to ferment lactose.
The traditional way of making this cheese first involves pasteurising the milk. The bacteria, Lactococcus lactis is added to allow the milk to coagulate. A curd is formed, separated and placed in a mould. The cheese is then placed in a brine then the coating is applied.
1. > https://www.castellocheese.com/en-us/cheese-types/semi-hard-cheese/gouda-cheese/#:~:text=Depending%20on%20the%20type%20of,is%20then%20ready%20for%20brining.
2. > https://www.sciencelearn.org.nz/resources/828-manufacturing-gouda-cheese
Yes, Lactococcus lactis is considered a non-pathogenic bacterium that is safe for consumption. However, in very rare cases, this bacterium causes infections such as endocarditis, peritonitis and intra-abdominal infections.
1. > https://jmedicalcasereports.biomedcentral.com/articles/10.1186/s13256-022-03676-1#:~:text=Over%20the%20last%20two%20decades,%2C%20and%20intra%2Dabdominal%20infections.
2. > https://www.sciencedirect.com/science/article/pii/S1389172322003371
