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Cheese is primarily made using bacteria and molds. Lactic acid bacteria, such as Lactococcus and Streptococcus species, are crucial for fermenting lactose into lactic acid, which helps curdle the milk. Additionally, specific molds like Penicillium camemberti are used in the production of certain cheeses, such as Brie and Camembert, to develop their characteristic flavors and textures. Enzymes called rennet, which can be derived from animal or microbial sources, are also used to coagulate the milk.

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1w ago

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