Certified Cheese Professional Practice Exam 2025 – All-in-One Resource to Ace Your Certification!

During cheese fermentation, the predominant bacterium utilized is Lactococcus lactis. This bacterium plays a crucial role in the cheese-making process, particularly in producing lactic acid from lactose. The conversion of lactose to lactic acid is essential because it lowers the pH of the milk, which helps in coagulating the proteins, particularly casein, leading to the formation of curds.

Lactococcus lactis is favored in many traditional cheese production processes, especially for soft and semi-soft cheeses, because of its ability to create a desirable texture and flavor profile. Its fermentation activity not only aids in curd formation but also contributes to the development of distinctive tastes and aromas during the aging process.

Other bacteria mentioned serve different purposes or are less commonly used in cheese fermentation. Staphylococcus aureus, for example, is associated with spoilage and foodborne illness rather than beneficial fermentation. Bacillus subtilis is not typical for cheese-making and is more often linked to fermentations in other foods, like certain types of fermented soy. Lactobacillus bulgaricus, while important in yogurt production, does not play the same primary role in cheese fermentation as Lactococcus lactis. Thus, Lactococcus lactis is the cornerstone of cheese fermentation due to