Microbial diversity of cheese: Why is it important?

The dairy industry continues to invest in discovery research to expand our knowlede of the microbial profile and sensory qualities of dairy products, like cheese. Here are some of the latest findings from research on how the microbial diversity of milk plays a role from farm to cheese.

Key Points

• The microbial community of cheese is critical for the development of cheese flavor and the nutritional benefits gained from its consumption.
• Cheesemakers add ferment and ripening cultures, which influence the microbiota of the cheese. However, indigenous microorganisms from the cheese plant environment can also develop in the cheeses.
• To understand the origins of cheese microbiota, samples were collected from 6 cheese plants in Québec, including dairy fluids, surfaces, cheeses, and air.
• In total, more than 1,500 bacteria, yeasts and molds were isolated and identified.