How are decomposers involved in making cheese?

Cheesemaking is a process that relies on microbial fermentation, specifically the action of bacteria and mold. These microbes break down lactose (milk sugar) into lactic acid, which gives cheese its tangy flavor and helps to coagulate the milk proteins.

Here's why decomposers are not involved:

* Decomposers break down dead organic matter, while cheesemaking involves the transformation of living milk into a new product.

* Cheesemaking relies on specific types of bacteria and mold, carefully chosen for their desired effects on flavor and texture. Decomposers are a broader group of organisms, including bacteria, fungi, and some invertebrates, with a wider range of functions.

In summary, while both cheesemaking and decomposition involve microbes, they utilize different types of microbes and have different goals.