Sentences with phrase «by the cheese microbes»

That fermentation time is long enough that the lactose (aka milk sugar) is totally broken down and consumed by the cheese microbes — by the way, they number as many as 10,000,000,000 or 10 billion!!!

Not exact matches

The PDF, Microbes Make the Cheese, A Report from the American Academy for Microbiology explains: Cheese is created by orderly successions of microbial communities that produce compounds responsible for cheese flavor... Each piece of cheese contains as many as 10,000,000,000 or 10 billion microbes... The added starter cultures dominate the cheese microbiota, establishing conditions that select for the next microorganisms that will be capable of thriving in the changing cheeseMicrobes Make the Cheese, A Report from the American Academy for Microbiology explains: Cheese is created by orderly successions of microbial communities that produce compounds responsible for cheese flavor... Each piece of cheese contains as many as 10,000,000,000 or 10 billion microbes... The added starter cultures dominate the cheese microbiota, establishing conditions that select for the next microorganisms that will be capable of thriving in the changing cheese mCheese, A Report from the American Academy for Microbiology explains: Cheese is created by orderly successions of microbial communities that produce compounds responsible for cheese flavor... Each piece of cheese contains as many as 10,000,000,000 or 10 billion microbes... The added starter cultures dominate the cheese microbiota, establishing conditions that select for the next microorganisms that will be capable of thriving in the changing cheese mCheese is created by orderly successions of microbial communities that produce compounds responsible for cheese flavor... Each piece of cheese contains as many as 10,000,000,000 or 10 billion microbes... The added starter cultures dominate the cheese microbiota, establishing conditions that select for the next microorganisms that will be capable of thriving in the changing cheese mcheese flavor... Each piece of cheese contains as many as 10,000,000,000 or 10 billion microbes... The added starter cultures dominate the cheese microbiota, establishing conditions that select for the next microorganisms that will be capable of thriving in the changing cheese mcheese contains as many as 10,000,000,000 or 10 billion microbes... The added starter cultures dominate the cheese microbiota, establishing conditions that select for the next microorganisms that will be capable of thriving in the changing cheesemicrobes... The added starter cultures dominate the cheese microbiota, establishing conditions that select for the next microorganisms that will be capable of thriving in the changing cheese mcheese microbiota, establishing conditions that select for the next microorganisms that will be capable of thriving in the changing cheese mcheese matrix.

Estimated portion of hard cheeses sold in the U.S. that are made with enzymes created by genetically modified microbes

This post details what's in SCD yogurt and sauerkraut, and see here to learn that cheese is created by orderly successions of microbial communities that produce compounds responsible for cheese flavor... Each piece [of cheese] contains as many as 10,000,000,000 or 10 billion microbes.

When it comes to cheese though, the KEY to digestibility is that it's a good quality AGED cheese... A true aged cheese that's gone through multiple stages of fermentation from various forms of microbes will always be the easiest to digest due to the pre-digestion already performed by many of the microbes, as each stage in the aging process will help break down the dairy components into more digestible forms.

But keep in mind that fermented dairy products like kefir, yogurt, and aged cheeses are generally the easiest to digest since they've already been «pre-digested» by microbes in the fermentation process.