Yogurt is not a mold but instead yogurt is a bacteria.
Yogurt is basically just made of milk which is then acidified by specific strains of bacteria, and can be made easily in a microbiology class or even at home.
Yogurt is made of milk and two live cultures which are heated and combined together.
The main ingredient in yogurt is milk.
The type of milk used depends on the type of yogurt whole milk for full fat yogurt, low fat milk for low fat yogurt, and skim milk for nonfat yogurt.
Yogurt is made by fermentation of cow's milk which may also change the structure of the dairy proteins.
Yogurt is produced using a culture of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus bacteria.
In addition, other lactobacilli and bifidobacteria are sometimes added during or after culturing yogurt.
Milk is made of water, fat, protein, carbohydrate (lactose), and minerals (ash).
Milk is also made up of and contains numerous other highly important micronutrients such as vitamins, essential amino acids, and trace minerals.
In general, the gross composition of cow's milk in the U.S. is 87.7% water, 4.9% lactose (carbohydrate), 3.4% fat, 3.3% protein, and 0.7% minerals (referred to as ash).
Milk composition varies depending on the species (cow, goat, sheep), breed (Holstein, Jersey), the animal's feed, and the stage of lactation.
Cheese is also made from milk as well as rennet.
The way you get rennet is by deriving the rennet from the stomach fat of a goat, lamb or calf.
Most stomach-derived rennet is taken from the fourth stomach of young, unweaned calves.
These animals are not killed expressly for their rennet; rather they are killed for meat production (in this case, veal) and the rennet is a byproduct.
Animal rennet is derived from the stomach of a calf, lamb or goat while their diets are still limited to milk, this is typically 90% pure chymosin.
Vegetable rennet is made from a type of mold (Mucur Miehei).
However, even though it is derived from mold, there is no mold contained in the final product.
Cheese is made from the milk of animals such as cows, goats, donkeys etc and also ingredients which include salt, good bacteria, rennet an enzyme.
These ingredients are then mixed together to create cheese.
The type of cheese that is healthy is Mozzarella, Feta Cheese, Blue Cheese, Swiss Cheese, Cottage Cheese.
The 7 types of cheese are fresh cheese, Aged Fresh Cheese, Soft White Rind Cheese, Blue Cheese, Hard Cheese, Semi Soft Cheese and Flavor added cheese.
The five types of cheese are fresh, soft-ripened, washed-rind, pressed, and blue.
The different types of cheeses are blue cheese, hard cheese, pasta filata, processed cheese, semi-hard cheese, semi-soft, soft and fresh, and soft-ripened cheese.
The most popular cheeses are.
Camembert.
Emmentaler.
Brie.
Gouda.
Swiss Cheese.
Cheddar Cheese.
Mozzarella Cheese.
Parmesan Cheese.
The most expensive cheese is Pule Donkey Cheese which costs $1,130.00 per Kilo.
Pule donkey cheese or magareći sir, is a Serbian cheese made from 60% Balkan donkey milk and 40% goat's milk.
The Pule donkey cheese is produced in Zasavica Nature Reserve, as conceived by Slobodan Simić, Zasavica Special Nature Reserve Manager and former Serbian MP.
Mold ripened cheese is a soft and ripened cheese that has a healthy type of mold known as (Penicillium candidum, camemberti or glaucum) added to the milk that is sprayed over the cheese or added to the milk of the cheese.
The added mold creates the soft, white rind and also helps the cheese ripen from the outside in.
Surface mold–ripened soft cheeses are types of cheeses that are characterized by the presence of a felt-like coating of white mycelia due to the growth of Penicillium camemberti on the surface.
The presence of this mold gives these cheeses a characteristic appearance, as well as a typical aroma and taste.
Cheese ripening or cheese maturation is a process in the cheese-making.
This process is associated the activities many microbial proteases and lipases changing the morphology and physical texture of the cheese as well as developing the taste and flavor of the product.
Natural cheeses are made by making milk coagulate, using either rennet or acid.
As their name indicates, ripened cheeses are then further matured to develop a stronger taste and an ideal texture.
Not all cheeses are ripened. Cottage, cream, ricotta, and most mozzarella cheeses are ready for sale as soon as they are made.
All these cheeses have sweet, delicate flavors and often are combined with other foods.
Mold is an integral part of the cheese making process.
The healthy types of mold will kill you, but it could negatively impact the flavor and texture of the cheese it's growing on or at the very least make it taste pretty different from how it was supposed to.