An interesting read
Have you ever been offered a fancy cheese that smelled more like a used gym sock than something edible? Odor artist Sissel Tolaas and researcher Christina Agapakis took this idea and ran with it, with their project Synthetic Aesthetics. The duo used bacteria isolated from human hands, feet, noses, and armpits to generate cheese!
Many cheeses, like beer, wine, and yogurt, are the product of fermentation. Fermentation occurs when microorganisms such as yeast and bacteria convert carbohydrates such as sugar into alcohols, gasses, and acids to generate energy in the absence of oxygen. One common cheese-making type of bacterium, Lactobacillus, breaks down lactose, the primary milk sugar, to lactic acid. This results in lowering the pH of the milk, which as pointed out in a previous post, causes coagulation and solidification into cheese. The work of microorganisms in cheese also results in the creation of many other byproducts…
View original post 659 more words