Oscillator
Cheese Cultures
December 19th, 2012 |
7
Cheese is carefully rotted milk, an ancient domestication of microbial activities for human consumption. Humans work in concert with communities of bacteria and fungi to produce the hundreds of different kinds of cheeses, flavored by the metabolic excretions of microbes eating the sugars, proteins, and fats in the milk. The ecologies of cheese provide a [...]
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