Certified Cheese Professional 2025 – 400 Free Practice Questions to Pass the Exam

Lactic acid bacteria are the primary microorganisms used as starter cultures in cheese-making. These bacteria are essential because they ferment lactose (milk sugar) into lactic acid, which is crucial for lowering the pH of the milk. This acidification process plays a vital role in curd formation, influencing the texture and flavor of the cheese. As the lactic acid levels increase, it also helps inhibit the growth of undesirable bacteria, therefore making the cheese safer and enhancing its preservation.

Furthermore, the specific strains of lactic acid bacteria contribute unique flavors and aromas to different types of cheese, adding to their distinctiveness. These bacteria are typically added at the beginning of the cheese-making process and are responsible for initiating the fermentation that leads to the development of the final product.

In contrast, pathogenic bacteria pose health risks and are not involved in the cheese-making process, while coliform bacteria are not used as starter cultures, as they can indicate contamination and unsanitary conditions, leading to spoilage or foodborne illness. Yeast can play a role in certain cheese varieties, especially for surface-ripened or moldy cheeses, but they are not the primary culprits in the initial fermentation process. Therefore, lactic acid bacteria hold a foundational place in traditional