Recently, scientists have discovered that microbes are essential to traditional mozzarella cheese. This discovery was made after a three-year study conducted by researchers from the University of Campania “Luigi Vanvitelli” in Italy.

The study found that bacteria, yeasts, and molds play a vital role in the production of traditional mozzarella. These microbes help ferment the milk, producing the characteristic flavor and texture of the cheese. Without the presence of these microbes, the product would not have the same flavor and texture.

The results of the study show that traditional mozzarella cheese is more than just a result of the combination of milk, salt, and rennet; it is a result of the complex interaction between microbes and its environment. This discovery highlights the importance of microorganisms in food production and can provide valuable insight into how we can use microbes to create new and improved products.

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source: Phys.org