Microorganisms play several crucial roles in the production of cheese. Here are some of the most important roles:
Fermentation: The main function of microorganisms in cheese production is to ferment lactose, the primary sugar in milk, into lactic acid. This acidification lowers the pH of the milk and creates an environment that is conducive to the coagulation of milk proteins.
Curdling: Microorganisms, specifically starter cultures, are used to curdle the milk. This means that they cause the milk proteins to coagulate, forming curds.
Flavor development: Microorganisms are responsible for creating many of the complex flavors and aromas found in cheese. During the ripening process, bacteria and molds break down proteins and fats in the cheese, producing compounds that contribute to its distinctive flavor and aroma.
Texture development: Different types of bacteria and molds can also influence the texture of the cheese. For example, some bacteria produce enzymes that break down proteins, which can make the cheese softer and creamier.
Preservation: Microorganisms can help to preserve cheese by producing compounds such as bacteriocins, which inhibit the growth of spoilage bacteria.
Overall, the role of microorganisms is critical to the production of cheese, as they contribute to its flavor, texture, and overall quality.