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I learned in my food microbiology class that Streptococcus thermophilus and Lactobacillus bulgaricus precipitate the curd of swiss cheese. However, I was wondering what type of mechanisms do these bacteria use in order to accomplish this process.

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lactic acid bacteria ferment the disaccharide lactose present in high amounts in milk to the three-carbon compound lactic acid, which acidifies the milk. this causes the proteins also present in milk to denaturate and coagulate, forming curdles. other causes/methods of curdling can be application of heat, salts or by adding the enzyme chymosin (rennin).

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  • $\begingroup$ my bad, I am quite new here. is this satisfactory? $\endgroup$
    – DaanV
    Dec 24 '14 at 18:39
  • $\begingroup$ Well, maybe adding a better link would strengthen it a little. $\endgroup$
    – HDE 226868
    Dec 24 '14 at 19:28
  • $\begingroup$ all concepts in my answer are pretty googlable. I understood from Chris' comment that just dropping Wikipedia links on everything is not the best way to answer, so yeah. $\endgroup$
    – DaanV
    Dec 24 '14 at 23:07

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