What are the microbes in cheese?

The specific types of microbes present in cheese can vary depending on the type of cheese, the cheesemaking process, and the desired characteristics of the final product. Some common microbes found in cheese include:

1. Lactic acid bacteria (LAB): LAB are the primary microbes responsible for the fermentation of milk into cheese. They convert the lactose (sugar) in milk into lactic acid, which lowers the pH and causes the milk to coagulate. Some common LAB used in cheesemaking include _Lactococcus lactis_, _Streptococcus thermophilus_, and _Lactobacillus helveticus_.

2. Yeasts: Yeasts are responsible for the production of carbon dioxide gas, which gives cheese its characteristic holes or "eyes." They also contribute to the development of flavor and aroma compounds in cheese. Some common yeasts used in cheesemaking include _Saccharomyces cerevisiae_ and _Kluyveromyces marxianus_.

3. Molds: Molds grow on the surface of certain types of cheese, contributing to their unique flavor and texture. Some common molds used in cheesemaking include _Penicillium roqueforti_ (used in blue cheese), _Penicillium camemberti_ (used in Camembert cheese), and _Geotrichum candidum_ (used in Brie cheese).

4. Propionic acid bacteria (PAB): PAB are responsible for the production of propionic acid, a fatty acid that gives Swiss cheese its characteristic sweet and nutty flavor. Some common PAB used in cheesemaking include _Propionibacterium freudenreichii_ and _Propionibacterium shermanii_.

5. Other bacteria: A variety of other bacteria can be present in cheese, including _Staphylococcus aureus_, _Micrococcus luteus_, and _Corynebacterium bovis_. These bacteria can contribute to the development of flavor, texture, and aroma in cheese.

The interactions between these different microbes play a crucial role in the cheesemaking process and contribute to the unique characteristics and flavors of different types of cheese.