The Role of Bacteria in Dairy Fermentation and Cheese Production

This exam focuses on the pivotal role that bacteria play in dairy fermentation processes leading to cheese production. Emphasis will be placed on beneficial bacterial strains, their metabolic activities, and their influence on cheese flavor and structure.

Understanding bacterial interactions in cheese production is essential for culinary professionals to create high-quality dairy products. Knowledge of bacterial fermentation enhances flavor complexity and texture development, contributing to the artisanal quality of cheese.

The examination will assess students' capacity to describe the functions of various bacterial strains in the fermentation process and their resultant effects on final cheese products.

Additionally, students may link historical cheese-making methods with contemporary bacterial applications, highlighting advancements in cheese fermentation technology.