Qhov sib ntxiv ntawm cov khoom xyaw rau mis rau kev npaj tom qab ntawm hom muag muag lossis tawv tawv ntawm cov cheese yog yuav tsum tau ua, vim nws yog cov khoom noj uas ua rau tag nrho cov txheej txheem ripening.
Mesophilic hom oob khab kab lis kev cai feem ntau siv hauv kev niaj hnub ua cheese. Lawv ntxiv rau hauv kev lag luam hauv Feta, Camembert, Brie, Valence, Capricorn, thiab Gouda ntau yam Maasdam, Cheddar, Parmesan, Emmental thiab ntau lwm yam.
Lub ntsej muag ntawm mesophilic ferments, uas yuav tsum tau nruj saib xyuas thaum ntxiv thiab xav tau cov txheej txheem ua kom tau zoo ntawm cheese, yog nqa mis tuaj rau qhov kub ntawm thaj tsam li 25-30 degrees Celsius. Yog tias peb xav txog qhov theoretical lub hauv paus ntawm cov txheej txheem no, tom qab ntawd nws yuav tsis yog superfluous kom paub tias cov neeg lag luam ntawm cov neeg tsim khoom siv pib cov neeg siv ob txoj kab mob hauv lawv txoj haujlwm - Lactococcus lactis ssp. lactis thiab Lactococcus lactis ssp.cremoris.
Cov dej qaub no tsis ntxiv rau mis nyuj tsuas yog tsim tau ntawm kev ua qab zib hauv tsev-kev npaj rau kev npaj ntxiv ntawm cov khoom sib xws - "Suluguni" thiab "Mozzarella". Tsis txhob hem los ntawm lwm cov khoom lag luam, uas siv ntau dua thiab ntau dua txhua hnub - muaj cov tshuaj tsw qab-mesophilic. Nws yog siv hauv kev tsim cov roj nrog cov ntxhiab tsw ntxhiab heev, uas yog ua tiav los ntawm kev ntxiv rau cov kab mob uas twb piav qhia lawm cov kab mob Lactococcus lactis ssp.diacetylactis lossis Leuconostoc mesenteroides ssp.cremoris
