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Different Types of Cheese and the Lactic Acid Bacteria in CheeseDifferent types of cheese are made using different types of lactic acid bacteria. If you want to boost your consumption of these good lactic acid bacteria - and hopefully devour a few probiotics along the way - then these are the types of cheese you need to eat. It is the lactic acid producing bacteria that produce the eyes in cheeses such as Gouda, Swiss, Emmental and Edam. Bacteria in cheese such as Cheddars like Colby cheese, Montery Jack, Cottage cheese Lactococcus lactis subsp lactis Lactococcus lactis subsp cremoris Streptococcus thermophilus Italian Cheese such as Parmesan, Romano, Provolone and Mozzarella Streptococcus thermophilus Lactobacillus delbrueckii subsp bulgaricus Lactobacillus helveticus Lactobacillus lactis Specialty types of cheese such as Brick, Limburger and Muenster Lactococcus lactis subsp lactis Lactococcus lactis subsp cremoris Streptococcus thermophilus Lactococcus lactis subsp biovar diacetylactis Lactobacillus delbrueckii subsp bulgaricus Lactobacillus lactis Lactobacillus casei subsp casei Cheeses that have "eyes" such as Swiss, Emmental, Gouda and Edam Lactococcus lactis subsp lactis Lactococcus lactis subsp cremoris Streptococcus thermophilus Lactobacillus delbrueckii subsp bulgaricus Lactobacillus lactis Lactococcus lactis subsp biovar diacetylactis Leuconostoc mesenteroides subsp cremoris Propionibacterium shermanii Mold ripened cheese such as Brie, Camembert, Blue, Gorgonzola and Stilton Lactococcus lactis subsp lactis Lactococcus lactis subsp cremoris Lactococcus lactis subsp biovar diacetylactis Leuconostoc mesenteroides subsp cremoris Goat Cheese Lactococcus lactis subsp lactis Lactococcus lactis subsp cremoris Lactococcus lactis subsp biovar diacetylactis Leuconostoc mesenteroides subsp cremoris Sheep Cheese Lactococcus lactis subsp lactis Lactococcus lactis subsp cremoris Lactococcus lactis subsp biovar diacetylactis Leuconostoc mesenteroides subsp cremoris Streptococcus thermophilus and Lactobacillus delbrueckii subsp bulgaricus are the two standard starter bacteria for yogurt as well as playing an important role in many cheeses. The lactic acid starters mentioned above are not the only good bacteria in these types of cheese. They are the ones deliberately introduced by the cheese maker. Once the cheese making begins then dozens/hundreds more lactic acid bacteria will begin their good work. These others will have arrived via the milk and through a process of “good contamination” from the individual cheese factory. This is what gives each variety of cheese it distinct flavor and how the hundreds of different types of cheese have evolved. Looking for info on probiotics?TOP of Different Types of Cheese And The Lactic Acid Bacteria Within
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Looking for infoabout a specific probiotic product or bacteria? Use the site search box at the bottom of this page. GoodBug Says
I fell in love with a block of cheese once. |
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The information presented here is not intended to replace the advice of your doctor or medical professional. |
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