What is the secret behind the flavor of cheese and its benefits for gut health? ?

A British study from the University of Reading reveals the role of bacteria in giving cheese its flavor and texture, and points to potential benefits for gut health from some microbes, such as propionic acid bacteria associated with anti-inflammatory properties and appetite regulation.

A recent British study from the University of Reading has revealed the role that types of bacteria play in giving cheese its distinctive flavor and texture, suggesting that some of these microbes may carry potential benefits for gut health. The researchers tracked microbial and chemical changes in three types of locally made cheese in Oxfordshire during their different stages of ripening: a soft cheese with a white rind aged for over a week, a semi-soft cheese with a washed rind aged for several weeks, and a semi-hard cheese aged in hay for about nine months. The results showed that the aging process plays a key role in developing flavors and textures due to the activity of a wide range of bacteria. The researchers found bacteria with probiotic potential such as Streptococcus thermophilus and Lactococcus lactis, while the washed-rind cheese and the hay-aged cheese also contained Propionibacterium freudenreichii, which produces propionic acid associated with anti-inflammatory properties and potential effects on cholesterol metabolism and appetite regulation. The results also showed that the rind of some types of cheese may contain compounds that support beneficial bacteria in the gut, and that lactose becomes nearly absent after ripening is complete. The study highlights that cheese making and ripening not only determine taste but also affect the microbial composition, without meaning that all types of cheese are proven sources of probiotics.