530 10 Milk and Dairy Products
Table 10.29.Characteristic microflora of some types of cheese
Type of cheese Starter cultures Other species
Parmigiano-Reggiano Streptococcus thermophilus
Lactobacillus helveticus
L. bulgaricus
Emmental Lactococcus lactis Propionibacterium
subsp. lactis freudenreichii
Lactococcus lactis P. freudenreichii
subsp. cremoris subsp. shermanii
S. thermophilus
Lactobacillus helveticus
L. bulgaricus
Cheddar Lactococcus lactis None
subsp. cremoris
(Lactococcus lactis
subsp. lactis)
Roquefort Lactococcus lactis Penicillium roqueforti
subsp. lactis
Lactococcus lactis
subsp. cremoris
Lactococcus lactis
subsp. diacetylactis
Leuconostoc cremoris
Limburger Lactococcus lactis Brevibacterium linens
subsp. lactis Micrococcus spp.
Lactococcus lactis Yeasts
subsp. cremoris
Edamer, Gouda Lactococcus lactis Brevibacterium linens
subsp. lactis Micrococcus spp.
Lactococcus lactis Yeasts
subsp. cremoris
Lactococcus lactis
subsp. diacetylactis
Leuconostoc cremoris
Camembert, Brie Lactococcus lactis Penicillium camemberti
Lactococcus lactis
subsp. cremoris P. caseicolum
Lactococcus lactis Brevibacterium linens
subsp. diacetylactis Micrococcus spp. Yeasts
addition and then concentrated by ultrafiltration.
To reduce the cost of enzymes in the casein
precipitation step with chymosin (rennet or
usually microbial rennet substitutes), processes
using carrier-bound enzymes are being tested.
Here, the enzyme reaction proceeds in the cold
and precipitation occurs subsequently on heating
the milk. In this way, clogging of the enzyme bed
is avoided.
The individual process steps in cheese making are
being increasingly mechanized and automated.
The equipment used includes discontinuously op-
erated cheesemakers (vats or tanks with stirring
and cutting devices) and coagulators for continu-
ous curd formation with subsequent fully auto-
matic whey separation and molding.10.2.8.2 Unripened CheeseUnripened cheeses have a soft (quark), gelatinous
(layer cheese), or grainy (cottage cheese) consis-