Lactobacillus helveticus: Difference between revisions
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'''Lactobacillus Helveticus''' is a lactic-acid producing bacteria of the genus [[Lactobacillus]]. It is most commonly used in [[Swiss Cheese]] and [[Emmental cheese]], but is also sometimes used in other styles of cheese such as Cheddar, Parmesan, Romano, provolone, and mozzarella. The primary function of Helveticus culture is to prevent bitterness and produce nutty flavors in the final cheese. In Swiss & Emmental cheese production, Helveticus is used in conjunction with a [Propionibacter] culture which is responsible for developing the holes (known as "eyes") through production of carbon dioxide gas. |
'''Lactobacillus Helveticus''' is a lactic-acid producing bacteria of the genus [[Lactobacillus]]. It is most commonly used in [[Swiss Cheese]] and [[Emmental cheese]], but is also sometimes used in other styles of cheese such as Cheddar, Parmesan, Romano, provolone, and mozzarella. The primary function of Helveticus culture is to prevent bitterness and produce nutty flavors in the final cheese. In Swiss & Emmental cheese production, Helveticus is used in conjunction with a [[Propionibacter]] culture which is responsible for developing the holes (known as "eyes") through production of carbon dioxide gas. |
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The bacteria's name comes from Helvetia, the Latin term for Switzerland and the region occupied by the ancient [[Helvetii]] culture. |
The bacteria's name comes from Helvetia, the Latin term for Switzerland and the region occupied by the ancient [[Helvetii]] culture. |
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Revision as of 18:17, 2 March 2008
Lactobacillus Helveticus is a lactic-acid producing bacteria of the genus Lactobacillus. It is most commonly used in Swiss Cheese and Emmental cheese, but is also sometimes used in other styles of cheese such as Cheddar, Parmesan, Romano, provolone, and mozzarella. The primary function of Helveticus culture is to prevent bitterness and produce nutty flavors in the final cheese. In Swiss & Emmental cheese production, Helveticus is used in conjunction with a Propionibacter culture which is responsible for developing the holes (known as "eyes") through production of carbon dioxide gas.
The bacteria's name comes from Helvetia, the Latin term for Switzerland and the region occupied by the ancient Helvetii culture.