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Thermophilic Cheese Starter Culture
Cheese cultures have specific functions necessary for the first step processes of creating cheese as it is used to ripen milk (Skovmose, 2011). Type B Thermophilic cheese starter culture (Streptococcus thermophiles) would consist of combined single strains of bacteria used to make softer cheeses such as mozzarella. Culture is needed to adjust the pH as it would rapidly raise the acidity of milk by consuming the milk sugar lactose and converting it into lactic acid (Skovmose, 2011). This would disable bacteria present in milk and aid the rennet to set the cheese. The starter culture would also help in the development and preservation of the flavour and body of the cheese as well as the functional properties like melting, texture, and appearance of the cheese (Oberg, 1998). Thermophilic culture means that this type of culture would be added to heated milk as it thrives in temperatures of 40 to 45 degrees Celsius (Cultures for Health, 2016). Cheese starter cultures are necessary to successfully make Italian style cheese.
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Cheese making is an art and includes many steps that would need to be followed closely to prevent unsuitable cheese. To make cheese milked is first heated up, then cheese cultures would sit for two to three minutes on the surface of the heated milk to be rehydrated and to prevent clumping. This culture would then thoroughly be mixed into the milk, and after this step rennet must be added. At this point the curds produced would be stretched and kneaded by hand and formed into balls. (Skovmose, 2011). Type B thermophilic cheese starter culture would be used in the process of making soft Italian style cheeses like mozzarella.
Cheese cultures have specific functions which are necessary for the first step processes of creating cheese. Cheese cultures are starters used to ripen milk and help begin the cheese making process (Skovmose, 2011). Cheese cultures are needed to adjust the pH value of the pasteurized milk. This will give larger or smaller amounts of lactic acid, which regulates the setting of the cheese. Cheese cultures are also used to form carbon dioxide which is necessary for the texture, appearance and body of the cheese. Carbon Dioxide is the cause for eye formation in the cheese body as early strong development of carbon dioxide creates many small holes. Cheese starter is necessary to produce cheese. (Skovmose, 2011)
A specific cheese culture is Type B Thermophilic Starter culture. This starter culture contains Streptococcus thermophiles, a gram-positive bacterium and a fermentative facultative anaerobe (Schottler, 2010). This anaerobe can create ATP by aerobic and anaerobic fermentation if oxygen is not present. This culture also contains lactobacillus delbruerkii bularicus which is also a type of bacteria. Type B will aid in the beginning steps of creating Italian style cheese.
https://www.google.ca/searchq=preparing+mozzarella+cheese+at+home&espv=2&biw=1366&bih=589&tbm=isch&source=lnms&sa=X&ved=0ahUKEwjThrze9tPQAhWg3oMKHZYECbQQ_AUIBygC#tbm=isch&q=thermophilic+cheese+starter+culture&imgrc=iuVmArDPA5FeuM%3A
Cheese making is an art and includes many steps that would need to be followed closely to prevent unsuitable cheese. To make cheese milked is first heated up, then cheese cultures would sit for two to three minutes on the surface of the heated milk to be rehydrated and to prevent clumping. This culture would then thoroughly be mixed into the milk, and after this step rennet must be added. At this point the curds produced would be stretched and kneaded by hand and formed into balls. (Skovmose, 2011). Type B thermophilic cheese starter culture would be used in the process of making soft Italian style cheeses like mozzarella.
Cheese cultures have specific functions which are necessary for the first step processes of creating cheese. Cheese cultures are starters used to ripen milk and help begin the cheese making process (Skovmose, 2011). Cheese cultures are needed to adjust the pH value of the pasteurized milk. This will give larger or smaller amounts of lactic acid, which regulates the setting of the cheese. Cheese cultures are also used to form carbon dioxide which is necessary for the texture, appearance and body of the cheese. Carbon Dioxide is the cause for eye formation in the cheese body as early strong development of carbon dioxide creates many small holes. Cheese starter is necessary to produce cheese. (Skovmose, 2011)
A specific cheese culture is Type B Thermophilic Starter culture. This starter culture contains Streptococcus thermophiles, a gram-positive bacterium and a fermentative facultative anaerobe (Schottler, 2010). This anaerobe can create ATP by aerobic and anaerobic fermentation if oxygen is not present. This culture also contains lactobacillus delbruerkii bularicus which is also a type of bacteria. Type B will aid in the beginning steps of creating Italian style cheese.