Bateria that makes cheese and yogurt?

It's not quite as simple as a "bateria" (you might be thinking of "bacteria") making cheese and yogurt. It's more accurate to say that certain types of bacteria are used in the process of making cheese and yogurt.

Here's how it works:

* Yogurt: Yogurt is made by adding lactic acid bacteria to milk. These bacteria consume lactose (milk sugar) and convert it into lactic acid. This process thickens the milk and gives yogurt its tangy flavor.

* Cheese: Cheese is also made with the help of bacteria, but the process is more complex. Rennet (an enzyme) is used to coagulate the milk, and then bacteria are added to ferment the milk solids. This results in the characteristic flavor and texture of different types of cheese.

Types of bacteria used:

* Lactic acid bacteria are the main players in both yogurt and cheese making. Some common types include:

* Lactobacillus: These bacteria are found in yogurt and are responsible for its tangy flavor.

* Streptococcus: These bacteria are used in cheesemaking, contributing to flavor and texture.

* Propionibacterium: These bacteria are responsible for the characteristic holes in Swiss cheese.

It's important to note:

* Not all bacteria are good for food production. Some can cause spoilage or even be harmful.

* The specific types of bacteria used vary depending on the type of cheese or yogurt being made.

* These bacteria are carefully cultivated and controlled to ensure safe and delicious products.

So, while it's not just a single "bateria" making cheese and yogurt, certain beneficial bacteria are essential partners in the process.