What bacteria is in parmesan cheese?

Parmesan cheese, like many other cheeses, is made with specific bacteria that contribute to its flavor and texture. The primary bacteria used in Parmesan cheese production are:

* Lactobacillus: These bacteria are responsible for the fermentation of lactose (milk sugar) into lactic acid. This acidification process gives Parmesan its characteristic sharp flavor and firm texture. Common Lactobacillus species used include *Lactobacillus casei*, *Lactobacillus paracasei*, *Lactobacillus plantarum*, and *Lactobacillus helveticus*.

* Propionibacterium: This bacteria is responsible for the development of the signature holes (eyes) in Parmesan cheese. It also contributes to its nutty, slightly sweet flavor. *Propionibacterium freudenreichii* is the main species used.

These bacteria are carefully controlled and managed during the cheesemaking process to ensure the desired flavor, texture, and appearance of Parmesan.

It's important to note that other bacteria may be present in Parmesan cheese in smaller quantities. However, these bacteria are usually not intentionally added and are considered "natural" flora present in milk or the cheesemaking environment.

While these bacteria are crucial for Parmesan's unique qualities, it's important to remember that they are living organisms and can be harmful if not handled properly.