Name: Mary C.
Date: December 2002
I have a student who is making cheese for a science
project. He has used regular milk, heating it, etc. and come up with a
type of "farmers cheese". His question of me is.
How is the bacteria used in the making of cheese? What role does it
play? Can you give him a chemical reaction that shows the type of
interaction that changes milk into cheese?
All he has been able to find are recipes to make cheese. He wants to
understand the biochemistry involved.
A google search turned up this site with a simple explanation:
and this one which is a course outline but includes a bibliography
This one has considerable detail on milk microbiology, including a section
on starter cultures
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Update: June 2012