Certified Cheese Professional Practice Exam 2025 - Free Cheese Expert Practice Questions and Study Guide

Mesophilic bacteria are those that thrive at moderate temperatures, typically ranging from about 20°C to 45°C (68°F to 113°F). These organisms are essential in various fermentation processes, particularly in cheese making, where they contribute to the development of flavors and textures in the final product.

The classification of mesophilic bacteria is based on their optimal growth temperature rather than their function or the substances they act on, which can be confusing. The choices regarding enzyme, acid, or protein do not pertain directly to the classification of bacteria by their temperature preferences. Understanding that mesophilic bacteria, as a category, play a significant role in cheese production emphasizes their importance in dairy microbiology and highlights why they are classified within the broader category of bacteria. This classification is crucial for anyone studying cheese production or aiming to understand the microbial aspects that influence cheese quality and characteristics.