Bio - Fermented Project (Cheese)

● A paragraph describe your foods origins or history
○ A drawn model of the fermentation process at the cellular level -- specific to your food (make
sure to include cells, electron carriers, waste products, reactants, etc)
○ Interesting figures, facts, and pictures about your food
○ Recipe for making the fermented food
○ Bring food samples (enough to share) that you made or bought to school on 6th of April
CHEESE ORIGIN:
Cheese is believed to have originated around 8,000 years ago in the Middle East when people started to
domesticate animals like sheep, goats, and cows. The earliest form of cheese was created accidentally
when milk was left in a warm place and curdled into solid chunks. Cheese-making spread throughout
Europe during the Roman Empire, and many of the cheeses we know today, such as cheddar, brie, and
gouda, have been produced for centuries in specific regions. As humans started to experiment with
different methods of preserving milk, cheese-making became more intentional and widespread.
INTERESTING FACTS:
● There are over 2,000 different types of cheese in the world.
● Cheese is one of the oldest foods in the world.
● Cheese has been used as currency in various parts of the world throughout history, including in
ancient Rome and medieval Europe.
● The inevitable phrase “Say cheese” whenever there’s a camera.
● Cheese is the most stolen food in the world. It is estimated that 4% of the world’s cheese ends up
stolen.
MOZZARELLA CHEESE RECIPE:

Ingredients:
● 1 gallon of milk (not ultra-pasteurized)
● 1.5 tsp citric acid (lemon juice)
● ¼ rennet tablet
● 1 tsp cheese salt (adjust to taste)
Instructions:
1. Heat the milk in a large pot over medium heat until it reaches a temperature of around 90°F.
2. In a separate bowl, mix the rennet with the cool water, stirring gently to dissolve.
3. Add the rennet mixture to the milk, stirring gently for about 30 seconds.
4. Cover the pot and let the milk sit undisturbed for about 1 hour, or until the curd has formed.
5. Cut the curd into small pieces with a knife or curd cutter, then use a slotted spoon to transfer the curd to
a colander, allowing the whey to drain away.
6. Heat a pot of water around 185°F, then add the curds to the pot, stirring gently to distribute the heat.
7. Using a wooden spoon or your hands, stretch and knead the curds until they become smooth and
pliable.
8. Once the cheese has reached the desired texture, shape it into a ball and place it in a bowl of ice water
to cool.
9. Sprinkle the cheese salt over the mozzarella and store it in the refrigerator until ready to use.
Canva Poster
Cheese is a consolidated curd of milk solids in which milk fat is entrapped by

coagulated casein. It is a valuable means of conserving many of the nutrients in milk
and evokes a similar response to wine. Cheese making is a major industry worldwide,
producing something approaching 10 million tonnes per annum. There are 78 different
types of blue cheese and 36 Camembert's alone, making it difficult to classify them.
Cheddar cheese is particularly valued for its smooth texture and good keeping qualities,
although products sharing the name can vary dramatically in flavour. The basic steps in
cheese making are described, with particular reference to the manufacture of Cheddar.
Cow's milk for cheese production must be free from antibiotics and sanitizing agents,
and a heat treatment is usually applied at the start of processing. The milk is then
cooled to the fermentation temperature, which is 29-31 °C. The starter organisms used
in most cheese making are mesophilic starters, strains of Lactococcus lactis and its
subspecies. Thermophilic starters such as Lactobacillus helveticus, Lb. delbrueckii
subsp.
bulgaricus and Strep, salivarius subsp. thermophilus are used in the production of
cheeses like Emmental and Parmesan. The role of starter organisms in cheese making
is both crucial and complex, as their central function is the fermentation of the milk
sugar lactose to lactic acid, which contributes to the shelf-life and safety of the cheese
and gives a sharp, fresh flavour to the curd. There are two different systems for uptake
and metabolism of lactose in LAB, with lactose being taken up by a specific permease
and hydrolysed intracellularly by β-galactosidase. The glucose produced is fermented
by the EMP pathway which the galactose also enters after conversion to
glucose-6-phosphate by the Leloir pathway.
The lactose phosphate is hydrolysed by phospho-β-galactosidase to glucose, which is

then converted to pyruvate via the tagatose-6-phosphate pathway. This pathway is of
practical import in cheese making, as lactose utilization is an unstable, plasmid encoded
characteristic and loss of these genes can have serious consequences for milk
fermentation. Molecular biologists have produced strains of Lactococcus lactis in which
this property has been stabilized by integration of the lactose utilization genes in the
chromosome. The thermophilic lactobacilli metabolize the glucose produced
preferentially, turning to galactose only when lactose becomes limiting. This can lead to
brown discolouration during heat processing of Mozzarella cheese, and residual
galactose can affect product flavour.Lactic acid bacteria are nutritionally fastidious and
require preformed nucleotides, vitamins, amino acids and peptides to support their
growth. Dairy starters must have proteolytic activity to grow to high cell densities and
produce acid rapidly in milk. This ability is essential for starter function, but also plays an
important role in the development of cheese flavour during ripening or maturation.
Citrate fermentation to diacetyl is required in some cheese varieties and starter cultures
for these include species such as Lactococcus lactis subsp. diacetylactis or
Leuconostoc cremoris.
Carbon dioxide is another product of this pathway and is important in producing small
eyes in Dutch cheese like Gouda or giving an open texture that will facilitate mould
growth in blue-veined cheeses. This applies particularly to the risk of bacteriophage
inhibition of the fermentation, which has been a major preoccupation of the cheese
maker since it was first identified in New Zealand in the 1930s. Problems of phage
infection are also encountered in the production of yoghurt and fermented meats.

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● A paragraph describe your foods origins or history

MOZZARELLA CHEESE RECIPE:

Cheese is a consolidated curd of milk solids in which milk fat is entrapped by

The lactose phosphate is hydrolysed by phospho-β-galactosidase to glucose, which is

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