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Published 2014
Lactic acid-producing bacteria, often more simply called lactic acid bacteria, change the degree of acidity in (to take the main example) milk. When this process reaches the point at which the proteins are precipitated, the first step in cheese-making has been accomplished; the curd which will eventually become the finished cheese has been formed. The differing characteristics of the various lactic acid bacteria are one important factor in bringing about the wide variety of characteristics in cheeses.