Unknown bacteria found in cheese

 "Cheese makes some foodies jump up and down like little kids, but behind that heavenly taste and texture lie bacteria, mammal stomach lining, pesticides and pure fat." Cheese — it's grosser than you thought

 According to a recent study published in the International Journal of Systematic and Evolutionary Microbiology, strands of a “non-sporulating,” rod-shaped bacteria were discovered on the surface of the French cheese Reblochon. The bacterium were discovered on the cheese during the later ripening stages of the cheese. The characteristics of the bacterium suggests that it belongs to the Microbacteriaceae family.

The report is detailed in the December issue of the International Journal of Systematic and Evolutionary Microbiology news journal.

Cheese as we know it is essentially “rotten milk”, allowed to curd. To explain more scientifically, the process of manufacturing cheese requires that one of the proteins in milk (casein) be extracted and broken down. The bi-product of the curding precess also results in a second protein found in milk known as “whey.”

Cheese is produced by adding salt, fats and bacteria to the casein protein extracted from milk. The added bacteria further breaks down the protein while the added salt and fats are primarily for flavoring. The varying flavors and types of cheese are determined from a combination of these added ingredients.

Bacteria is therefore a primary ingredient in the making of cheese. The types of bacteria that existed in our cheese or on or cheese were previously known and determined to be safe. At least that is what we were told. The latest discovery of this new mystery bacteria found on cheese may nonetheless leave some people skeptical. Others may even be scared and may never even eat cheese again, or at least some types of cheese.

At present it is unknown if the discovered bacteria has any potential health benefits or health risks