Streptococcus Thermophilus development background

Ongoing research and experimentation have improved the Streptococcus thermophilus strain even beyond its natural beneficial state. This improved strain is responsible for the consistent taste and texture of many dairy products. It also provides stable fermentation and a resilience to bacteriophage.
Streptococcus thermophilus also produces exopolysaccharides. These are essential to the texture of fermented milk products and also to the production of reduced-fat dairy products that maintain similar characteristics to their full-fat counterparts. One of Streptococcus thermophilus' unique abilities is that it can break down casein, the protein in dairy products like cheese. It reduces them into small peptides and amino acids that are required for the maturation of textures and flavors in reduced-fat cheeses. Different bacterial strains produce cheeses with differing characteristics. Streptococcus thermophilus, for example , produces a low-moisture cheddar cheese with a minimal level of bitterness, good for very mild cheddar cheese. However, by combining bacterial strains with varying characteristics, a high quality, reduced-fat cheddar cheese may be produced that is very similar to regular , full-fat cheddar.
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