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On large-scale cheese production, using bought-in cultures is essential because when the milk is coming from multiple farms, often collected over several days, and is pasteurised, the cheese-maker needs to repopulate the milk with lactic acid bacteria in order for it to acidify and to prevent 'bad' pathogenic bacteria
On large-scale cheese production, using bought-in cultures is essential because when the milk is coming from multiple farms, often collected over several days, and is pasteurised, the cheese-maker needs to repopulate the milk with lactic acid bacteria in order for it to acidify and to prevent 'bad' pathogenic bacteria
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