Rennet is a complex set of enzymes central to many cheeses. It coagulates milk to form curds.  The primary enzyme in rennet is chymosin...

Lactic acid bacteria (LAB) work to help transform milk into cheese, creating unique flavors and textures. They ferment sugars, mainly...

Brevibacterium linens is a remarkable microorganism on a mission to spread its pungent aroma everywhere, from the unique bite of cheese...

Lactic acid bacteria are important to fermentation of human foods like yogurt , pickles and cheese . Their transformative powers might be...