Back to Biodiversity Explorer main pageGo to Iziko Museums of Cape Town home pageAbout Biodiversity Explorer - history, goals, etc.Send us your questions about southern African biodiversityPeople who have contributed content and images.Search Biodiversity Explorer

Food and drink biodiversity:

Dairy products 

Drinks

Milk

 

Acidophilus milk

 

Cultured buttermilk

 

Kefir

 

Kumiss

 

Sour milk

 

Yoghurt

 

Butter

 

Cheeses

Soft, unripened cheeses

Cottage cheese

The bacterium Lactococcus lactis is used in the early stages of production and Leuconostoc cremoris in the later stages.

 
Cream cheese

Produced through fermentation of cream by four different species of bacteria: Lactococcus lactis, Lactococcus diacetylactis, Streptococcus thermophilus and Lactobacillus bulgaricus.

 
Mozzarella cheese

Streptococcus thermophilus and Lactobacillus bulgaricus are the 2 species of bacteria used in the fermentation of milk to produce this cheese.

 

Soft, ripened cheeses

Brie cheese (origin: France)

 

Camembert cheese (origin: France)

 

Semisoft cheeses

Blue cheese (origin: France)

 

Roquefort cheese (origin: France)

 

Hard, ripened cheeses

Cheddar cheese (origin: UK)  
Edam cheese (origin: Netherlands)  
Gouda cheese (origin: Netherlands)  
Swiss cheese (origin: Switzerland)  

Very hard, ripened cheeses

Parmesan cheese (origin: Italy)  
 

Contact us if you can contribute information or images to improve this page.

Biodiversity Explorer home   Iziko home   Search