Red culture bacteria for the spicy cheese taste
Bacterium Linens (Red smear is a surface threatment method used during cheese making and maturing. Baktofugation is a process in which a specially designed hermetic centrifuge is used to separate bacteria and spores of certain bacterial strains from the shell milk.) are brushed with salt water on the cheese. The Aerobic cheese ripening means cheese ripening with oxygen. culture gives the cheese a yellow-orange To protect the cheese wheel, it is put into salt bath or turned into dry salt. The salt removes water from the cheese and it dries faster. So the rind is formed. and a spicy taste.
Just a tiny amount is enough to give the cheese its distinctive scent.
The bacterium feeds on the Casein is a constituent of the protein (protein) of cow's milk, which is obtained for cheese production. of the Cheese milk is the milk intended for the production of cheese, also with the concomitant use of buttermilk products, cream products, sweet whey, sour whey and whey cream (whey cream). Excretions are ammonia, amines and sulfur derivatives. These substances smell stinging and putrid (similar to spoiled eggs).
Of course, the traces of this smell can also be found later in the cheese.