Different Types of Cheese and the Lactic Acid Bacteria in Cheese

Different 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.

 

Types of Cheese

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.

Healthy Cheese

full of beneficial lactic acid bacteria

 

 

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