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We use heat and additional bacteria to make a cheesefrom yoghurt. Do you think the heat can kill the bacteria? If you say Yes why we need to use bacteria? If you say No why not the bacteria can kill us when we feed it?
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Although many of these bacteria die off after the initial step of cheesemaking, there are varieties that survive and continue to contribute to cheese flavor in many cheeses, especially alpine (Emmental, Gruyere, etc) and Italian hard (Grana Padana, Pecorino Romano, etc) cheeses.

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