It doesn't, bacteria is the flavoring of the cheese but doesn't make it cheese. Cheese is made by a enzyme complex called rennet that is added to milk, it is this that cause the curd to separate from the whey. This is what causes the shape of the cheese to form and create flavor.
Cheese is the solids in the milk together with the fat in the milk.
One does not normally use bacterias in order for the milk to separate into cheese and "water".
Bacterias do play a role later when the cheese matures.
Popular cheese like Roquefort or "Blue cheese" uses a fungus as in a strain of penicillin fungus.
Some chese even use certain forms of lice, and is very much alive when eaten.
Pasteurization .
Pasteurization
Stomach bacteria is naturally neutralized with acidic or certain compounds in foods. If you drink lemon juice or orange juice, the bacteria will be suppressed. Also, compounds found in chili peppers are known to kill any bad bacteria.
Yes
Pasteurization is a process of heating liquids to a certain temperature (not as high as boiling) to kill bacteria; it can be used for various drinks, such as milk, beer, or fruit juice.
Tears produce lysozyme to kill bacteria, gastric juice secretes Hcl that kills bacteria.
Lemon juice can inhibit some bacteria if they are sensitive to lower (acidic) pH. As lemon juice is an acid. But there are very high numbers of bacteria in lemon wedges when tested. See link below:
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Actually canning foods is a way to kill off bacteria so that they will last a long time. But some foods are made by using bacteria and then those foods are sterilized while being canned. Sauerkraut and pickled foods are prepared this way. But the bacteria don't sterilize the food,the high heat does.
Chlorination
The process you are referring to is called pasteurization. It involves heating food to a specific temperature for a set period of time to kill harmful bacteria while minimizing changes to the taste of the food. This method is commonly used for items like milk and juice to make them safe for consumption while preserving their flavor and quality.
Foods that are left out in room temperature for more than an hour can begin bacteria growth. Our stomach acids can kill some of these bacterias but not all and some can make you very sick. Keep foods OUT of the danger zone- Above 45 degrees and Below 145 degrees. Between these temperatures bacteria lives and breeds on our foods.
Sterilizing I think. You kill any bacteria with heat or radiation.
Its to kill any germs or bacteria found in raw foods. Of course, some foods dont have those bacteria, so they can be eaten raw.