Qhov thib ob nrov tshaj plaws thiab nquag siv kab lis kev cai pib tom qab hom mesophilic yog cov kab mob thermophilic. Lawv muaj ntau tus qauv ntawm kev siv thiab txheej txheem ntau lawm.
Tsis zoo li ntau hom mesophilic ferments, uas ntxiv rau cov mis nyuj kom sov li 25-30 degrees Celsius, thermophilic "tiv taus" 30-40 degrees thiab ntau dua. Tsawg dua qhov tsis haum rau qhov kub thiab txias ua rau cov hom tom ntej ntawm cov khoom noj cheese tsis tseem ceeb hauv kev tsim cov khoom sib cais, ua nrov heev hauv ltalis, nrog rau kev rov kho dua. Cov no suav nrog ntau hom "Mozzarella", "Provolone", "Romano" thiab ntau hom kab lis kev cai tau tsim tawm hauv Switzerland.
Cov kab mob tseem ceeb ntawm cov kab mob uas siv rau hauv kev npaj ntawm thermophilic pib yog Streptococcus thermophilus, Lactobacillus delbrueckii ssp.bulbaricus thiab Lactobacillus helveticus. Lawv muaj sia nyob thiab cuam tshuam nrog mis nrog rau kub txog 65 degrees Celsius. Ntawm qhov ntsuas kub qis dua, kev sib xyaw ntawm thermophilic oob khab haiv neeg nrog mesaphilic tsis suav nrog.
Yog tias koj xav ua qhov yooj yim hauv tsev cheese lossis ib nrab tawv tawv ntawm nws zoo li "Gouda", tom qab ntawd koj tsuas tsis xav tau thermophilic cov neeg xyuas pib. Tib yam muaj tseeb rau ntau yam nrog ntau hom pwm - dawb, xiav, ntsuab lossis liab-txiv kab ntxwv. Hauv qhov no, koj tsuas yog yuav tsum tau yuav cov khoom noj qab haus huv ntawm tus txiv neej uas tsis xws li neeg lub cev.
