What is the name of bacteria in ricotta cheese?

Ricotta cheese, like most dairy products, is naturally inhabited by various types of bacteria. However, it's not accurate to say there's one specific "bacteria in ricotta cheese." Here's why:

* Fermentation: While some cheeses undergo a significant fermentation process with specific bacteria cultures (like cheddar or yogurt), ricotta is not a fermented cheese. It's produced by separating the whey from heated milk, resulting in a soft, fresh cheese.

* Microbial Flora: Like all dairy products, ricotta can contain a variety of bacteria, including:

* Lactococcus: These are commonly used in dairy fermentation, but their presence in ricotta is often minimal.

* Lactobacillus: These are also found in fermented dairy, but their role in ricotta is minimal.

* Streptococcus: Some species can be found in ricotta, but their presence is generally low.

* Other Bacteria: Ricotta may also contain other bacteria like Micrococcus, Staphylococcus, and Bacillus, which are typically present in raw milk.

* Safety: It's crucial to note that the presence of bacteria in ricotta, like any food, is not inherently bad. Most bacteria are harmless or even beneficial. The production and handling of ricotta aim to minimize potentially harmful bacteria and ensure safety.

In summary: While ricotta cheese contains various bacteria, it's not specific to a single type. The specific bacteria present will depend on the milk used, the production process, and storage conditions.