Learn about the mites, bacteria, and fungi that make cheese delicious, in this episode of Gross Science from NOVA. Cheeses come in many different forms, but most are made of the same handful of ingredients: milk, salt, a combination of enzymes called “rennet,” and bacteria. Mixing in bacteria allows milk to ferment, and creates a diversity of flavors and textures in cheese. Cheese makers can also create other varieties by adding fungus, mites, and maggots to the mix. Many other foods, such as bread, wine, yogurt, and pickles, are created in similar ways. They are made by letting other organisms, like yeast and bacteria, digest parts of the food before humans do. This resource is part of the NOVA: Gross Science Collection.
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