SLINDOKUHLE_SIBIYA
Dive into the fascinating world of cheese production with lactobacillus casei.
Discover how this fermenting bacterium plays an important role in creating some of your favourite cheese, from cheddar to mozzarella.
Lacticaseibacillus casei, previously Lactobacillus casei and commonly known as lactobacilli, is a probiotic bacterium with potential health benefits such as supporting digestion, boosting the immune system, and maintaining gut flora balance.
Source: https://www.sciencedirect.com/science/article/pii/S0022030206722123
Lactobacillus casei plays a vital role in cheese-making, contributing to flavors and textures from creamy Brie to tangy Cheddar. Cheeses, categorized by firmness determined by moisture content, showcase the bacteria's influence across varieties, from firm to soft. Its fermentation process shapes flavors and textures in both fresh and aged cheeses, although its impact varies based on production conditions and interactions with other factors.
Lactobacillus casei is a gram-positive, non-motile bacterium that lacks spore formation and the catalase enzyme. Despite its simplicity, it is essential in various fermentation processes, particularly in dairy product production like cheese, contributing to flavor, texture, and preservation.
Lactobacillus casei is classified as a species within the genus Lactobacillus, which falls under the phylum Firmicutes and the class Bacilli. It is a Gram-positive, non-spore-forming, rod-shaped bacterium commonly found in the gastrointestinal tract of humans and animals.
Lactobacillus casei is a species in the genus Lactobacillus encompassing most of the lactic acid bacteria in our body. It has all kinds of health benefits. Lactic acid bacteria convert lactose (milk sugar) into lactic acid – that’s what gives them their name. As well as doing this in our body, they also do it in certain foods, such as cheddar cheese and Sicilian green olives. L. casei is therefore highly useful in the food industry.
Lactobacillus casei is typically non-pathogenic and part of the natural gut microbiota but can cause infections in immunocompromised individuals. It's classified as a probiotic bacterium, beneficial for health, but may pose risks for those with weakened immune systems.
W56, categorized as "other substances." Drawing on previous risk assessments and literature reviews, it examines the potential health risks associated with this strain. While the Lactobacillus genus is generally deemed non-pathogenic, certain strains, including Lactobacillus casei, may pose adverse health effects.
The cheese production is carried out from lactic acid fermentation of milk. By the enzymatic activity of rennin the coagulation of milk protein and formation of curd will take place. After the curd is formed it is heated and pressed to remove the watery part of the milk, salted and then ripened.
The article details cheese-making, emphasizing milk fermentation with lactobacillus casei. This process, crucial for curdling milk, is pivotal in cheese development, influencing flavor and texture. It likely covers temperature control, rennet addition for coagulation, and aging for flavor enhancement.
