Certified Cheese Professional Exam Prep 2025 – Complete Practice Test

Lactic acid bacteria play a crucial role in cheese production primarily by facilitating coagulation through the production of lactic acid. When milk is inoculated with these bacteria, they ferment lactose, the sugar present in milk, into lactic acid. This increase in acidity causes the milk proteins, particularly casein, to coagulate or clump together, forming curds. This coagulation is essential for cheese making, as it lays the foundation for the structure and texture of the final product.

Furthermore, the lactic acid produced not only helps in coagulation but also influences the flavor profile, aroma, and texture of the cheese as it matures. This process also creates an environment that inhibits the growth of spoilage organisms, thereby contributing to the flavor and safety of the cheese, which helps explain why some may consider the role of lactic acid bacteria in enhancing shelf life, although that is a secondary effect rather than their primary function.

While lactic acid bacteria do indeed influence the overall flavor of cheese, they are not specifically responsible for sweetening the flavor or adding color. Color in cheese can stem from added colorants or from natural carotenoids found in certain milk sources, and sweetness typically arises from different processes. Therefore, the key aspect to focus