Final Answer:
The two subspecies in cheese are _Lactococcus lactis_ and _Lactococcus cremoris_. They differ in their microbial composition and play crucial roles in the fermentation process, influencing the texture and flavor of the final product.
Step-by-step explanation:
Cheese production involves the fermentation of milk by lactic acid bacteria, and two subspecies, _Lactococcus lactis_ and _Lactococcus cremoris_, are instrumental in this process. _Lactococcus lactis_ is known for its ability to convert lactose into lactic acid, contributing to the acidity of the cheese. On the other hand, _Lactococcus cremoris_ plays a role in developing the characteristic flavor and aroma of the cheese. The unique microbial composition of each subspecies influences the final product's taste and texture.
In the microbial ecosystem of cheese, the balance between these subspecies is crucial. The proportions of _Lactococcus lactis_ and _Lactococcus cremoris_ can impact the rate of acid production, affecting the cheese's pH and, consequently, its texture. The interplay of these subspecies creates the diverse array of cheeses available, from soft and mild varieties to harder, more pungent options. The significance of understanding these microbial distinctions lies in the ability to manipulate them during the cheese-making process to achieve the desired flavor profile and texture. In conclusion, the dynamic interaction between _Lactococcus lactis_ and _Lactococcus cremoris_ is essential for the art and science of cheese-making, shaping the rich tapestry of flavors in the world of cheeses.
Full Question:
What are the two subspecies in cheese, and how do they differ?