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The process is "characterized by a series of complex physical, chemical and microbiological changes" [3] that incorporates the agents of "bacteria and enzymes of the milk, lactic culture, rennet, lipases, added moulds or yeasts, and environmental contaminants". [2] The majority of cheese is ripened, except for fresh cheese. [2]
The same bacteria can also have some effect on cheeses that are simply ripened in humid conditions, like Camembert. The process requires regular washings, particularly in the early stages of production, making it quite labor-intensive compared to other methods of cheese production.
Soft ripened cheeses sold by retailers including Aldi and Market Basket and are being recalled because they may be tainted with listeria, a bacteria that can cause serious and sometimes fatal ...
The same bacteria can also have some effect on cheeses that are simply ripened in humid conditions, like Camembert. The process requires regular washings, particularly in the early stages of production, making it quite labor-intensive compared to other methods of cheese production.
Savencia Cheese USA is recalling select soft ripened cheeses after routine testing found the processing equipment at the company's Lena, Illinois, manufacturing facility may have been contaminated ...
Acid-set or sour milk cheese is cheese that has been curdled (coagulated) by natural souring, often from lactic acid bacteria, or by the addition of acid. This type of cheese is technologically simple to produce. [1] When making soft acid-set cheese using bacteria, the coagulum results from production of lactic acid by the starter ...
Pasteurization kills harmful bacteria, which greatly reduces the chances of getting sick from aged cheese. When cheesemakers re-introduce safe, flavor-producing bacteria back into the process, it ...
cheese (smear-ripened) [4] Yarrowia lipolytica: fungus: dairy [2] Zygotorulaspora florentina: fungus: dairy kefir [2] Zymomonas mobilis: bacterium: liquor palm wine [2]