What is the purpose of adding cultures during cheese production?

The addition of cultures during cheese production serves a fundamental role in the fermentation process. Cultures are specifically chosen strains of bacteria that metabolize lactose, the sugar found in milk, converting it into lactic acid. This fermentation process lowers the pH of the milk, promoting coagulation, which is essential for curd formation. As the pH decreases, it leads to the development of flavor and texture characteristics in the cheese, which are influenced by the specific cultures used.

Additionally, the production of lactic acid contributes to the overall safety and preservation of the cheese. By creating an acidic environment, it inhibits the growth of spoilage bacteria and pathogens, thus enhancing the cheese's shelf life to some extent. This aspect is closely tied to the fermentation process and indicates why the role of cultures is crucial in ensuring both the safety and successful characteristics of the final cheese product.

Thus, the fermentation of lactose into lactic acid by added cultures is a foundational aspect of cheese making, making the selection of appropriate cultures a key consideration for cheesemakers.