The bacteria used to make cheese are generally known as lactic acid bacteria (LAB). These bacteria convert lactic acid to lactate. Examples of these are Streptococcus thermophilus, and Lactobacillus helveticus.
Secondary bacterial cultures are introduced to produce texture, flavours and the holes in Swiss cheese.
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Actually they are. Micro-organisms are fungus/fungi, or "mold". If some of your food rots then it will probably have some fuzzy blue or white (most common colored) substance on it. That substance is mold. Even though cheese does not look like that cheese is made out of mold.