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Household Bacteria for Better Cheese

The Norwegian dairy company TINE is now planning an in-depth study that will find out whether household bacteria can be used for their own sake.

When the Norwegian dairy company TINE makes cheese, it deliberately adds certain organisms to the raw milk. Others get there by chance and shape the end-product. But such games of chance will soon be a thing of the past.

Household bacteria thrive on the walls and ceilings of dairies, and can also be found in raw milk and cheesemaking equipment. These bacteria are among the causes of minor differences in the taste of a given type of cheese, depending on which dairy it was made in.

Click "source" to read the entire article. Also take a look at our video episode of Microbeworld about the making of artisan cheese: http://bit.ly/9IYhPV
 
 

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