Author Archives: Karolek

You know, that by using the usual method of milking we will not get milk completely free from microorganisms. However, we will not call it defective, if only after several or several dozen hours it becomes sour clean. Only unusually altered milk is considered defective.… read on

In addition to bacteria, there are various yeasts and molds, who like more solid and acidic foods. They mostly eat acid and lactic sugar. Some of them are of great importance in the maturation of many types of cheese, especially soft.… read on

Butyric acid bacteria, albeit anaerobes, they are very widespread in nature. They form spores, which makes it easier for them to survive unfavorable living conditions and maintain the species.
They are of great importance in cheese making. Some of them contribute to the maturation of cheeses … read on

It would seem, that the decomposition of cheesecake in ripened cheese is mainly due to typical bacteria splitting protein bodies into simpler compounds. This was also believed in the past. We know now, that if it were in fact, the cheeses would rot and become no … read on

Propionic acid bacteria produce propionic acid from lactic sugar and calcium lactates, acetic acid and carbonic acid anhydride. They develop within temperature limits 15 do 40°C, the optimum is around 36 ° C. Initially, especially in milk, develop very slowly, while strongly w … read on

As previously noted, we perceive the spontaneous souring of milk, that at times it becomes acidic from top to bottom, which testifies, that aerobes are active here. In addition to lactic acid, they also produce acetic acid in varying amounts, bursztynowy, form and violate … read on

Hazelnuts (chopsticks) lactic acid (Thermo-bacterium) - sticks that like warmth. As the name suggests, they are in the form of sticks that sometimes form long chains. They are approx 1 micron, length to 10 and more microns. They like to grow without access to air in … read on

Streptococcus (Streptococcus). Milk under normal conditions, milked and stored at a temperature above 10 °, will be sour and will sooner or later curl into a uniform curd, not scratched by gases. Souring usually progresses from bottom to top, which testifies, that bacteria are active here … read on