The Cheeses of Italy: Science and Technology

These metabolic interactions between NSLAB and LAB are crucial for inhibiting spoilage bacteria and contributing to curd structure formation.

“Consequently, these metabolic interactions between NSLAB and LAB are crucial for inhibiting spoilage bacteria and contributing to curd structure formation [55,56,57,58,59,79,80].”

Varying degrees of acidification promote different curd structures.

“Varying degrees of acidification promote different curd structures [55,56,57,58,59,79,80].”

Specific cheese microbes or consortia are adapted to various abiotic stresses, including changes in pH, salinity, temperature, and moisture, as well as biotic stresses like competition and invasion resistance, both at the individual and community levels.

“Specific cheese microbes or consortia are adapted to various abiotic stresses, including changes in pH, salinity, temperature, and moisture, as well as biotic stresses like competition and invasion resistance, both at the individual and community levels [46,53,59,61,65,71,73,75,76,77,78].”

Thermization or pasteurization reduce certain microbial species depending on the time/temperature combination used and significantly decrease psychrotrophic and mesophilic populations, including NSLAB.

“These treatments reduce certain microbial species depending on the time/temperature combination used and significantly decrease psychrotrophic and mesophilic populations, including those of non-starter LAB (NSLAB) [56,58,59,80].”

The primary effect of pre-maturation is partial proteolysis, which produces low-molecular-weight peptides that benefit the starter bacteria added later, thereby accelerating subsequent acidification.

“The primary effect of pre-maturation is partial proteolysis, which produces low-molecular-weight peptides that benefit the starter bacteria added later, thereby accelerating the subsequent acidification process [53,59,73,80].”

Addition of rennet and breaking of the curd can influence the distribution of lactic acid bacteria because they affect the distribution of nutrients between the liquid whey phase and the solid curd phase.

“But even less direct phases, such as the addition of rennet and the breaking of the curd, can influence the distribution of lactic acid bacteria because they affect the different distribution of nutrients between the liquid phase of the whey and the solid phase of the curd [56,58,59,80].”

The whey left after manufacturing has a unique temperature, chemical composition, and microflora, varying by species and biotypes depending on the chosen technology and type of milk.

“The whey left after manufacturing has a unique temperature, chemical composition, and microflora, varying by species and biotypes depending on the chosen technology and type of milk [21,59,73,76,80,109,110,111,112].”