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[[File:Cheese mite.jpg|thumb|250px|''[[Tyrophagus putrescentiae]]'' is one of several mite species referred to as cheese mites (Ref Georgia Fife-Wright study of 2021). This species is common on plant leaves, stored grain and animal feed.]] |
[[File:Cheese mite.jpg|thumb|250px|''[[Tyrophagus putrescentiae]]'' is one of several mite species referred to as cheese mites (Ref Georgia Fife-Wright study of 2021). This species is common on plant leaves, stored grain and animal feed.]] |
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[[File:Mimolette1.jpg|thumb |right |Mimolette cheese displaying the textured crust caused by the mites]] |
[[File:Mimolette1.jpg|thumb |right |Mimolette cheese displaying the textured crust caused by the mites]] |
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'''Cheese mites''' (for instance ''[[Tyrophagus casei]]'' or other species) are [[mite]]s that are used to produce such [[cheese]]s as ''{{lang|de|[[Milbenkäse]]}}'', [[Cantal_cheese|Cantal]] and [[Mimolette]]. The action of the living mites on the surface of these cheeses contributes to the flavor and gives them a distinctive appearance.<ref name=Mimolette>{{cite web |url = http://www.cheesefacts.org/mimolette_cheese/mimolette_cheese.html |title = Mimolette Cheese |year = 2007 |work = Cheese Facts |accessdate = 7 September 2011 |archive-url = https://web.archive.org/web/20110906080219/http://www.cheesefacts.org/mimolette_cheese/mimolette_cheese.html# |archive-date = 2011-09-06 |url-status = dead }}</ref> A 2010 [[scanning electron microscope]] study found that ''[[Milbenkäse]]'' cheese was produced using ''[[Tyrophagus casei]]'' mites, while [[Mimolette]] cheese used ''[[Acarus siro]]'' mites (also known as flour mites).<ref name = Species>{{cite journal |first = J.P. |last = Melnyk |first2 = A. |last2 = Smith |first3 = C. |last3 = Scott-Dupree |first4 = M.F. |last4 = Marcone |first5 = A. |last5 = Hill |date=August 2010 |title = Identification of cheese mite species inoculated on Mimolette and Milbenkase cheese through cryogenic scanning electron microscopy |journal = Journal of Dairy Science |volume = 93 |issue = 8 |pages = 3461–3468 |doi = 10.3168/jds.2009-2937 |pmid = 20655414|doi-access = free }}<!--|accessdate = 7 September 2011 --></ref> Mimolette cheese, in particular, |
'''Cheese mites''' (for instance ''[[Tyrophagus casei]]'' or other species) are [[mite]]s that are used to produce such [[cheese]]s as ''{{lang|de|[[Milbenkäse]]}}'', [[Cantal_cheese|Cantal]] and [[Mimolette]]. The action of the living mites on the surface of these cheeses contributes to the flavor and gives them a distinctive appearance.<ref name=Mimolette>{{cite web |url = http://www.cheesefacts.org/mimolette_cheese/mimolette_cheese.html |title = Mimolette Cheese |year = 2007 |work = Cheese Facts |accessdate = 7 September 2011 |archive-url = https://web.archive.org/web/20110906080219/http://www.cheesefacts.org/mimolette_cheese/mimolette_cheese.html# |archive-date = 2011-09-06 |url-status = dead }}</ref> A 2010 [[scanning electron microscope]] study found that ''[[Milbenkäse]]'' cheese was produced using ''[[Tyrophagus casei]]'' mites, while [[Mimolette]] cheese used ''[[Acarus siro]]'' mites (also known as flour mites).<ref name = Species>{{cite journal |first = J.P. |last = Melnyk |first2 = A. |last2 = Smith |first3 = C. |last3 = Scott-Dupree |first4 = M.F. |last4 = Marcone |first5 = A. |last5 = Hill |date=August 2010 |title = Identification of cheese mite species inoculated on Mimolette and Milbenkase cheese through cryogenic scanning electron microscopy |journal = Journal of Dairy Science |volume = 93 |issue = 8 |pages = 3461–3468 |doi = 10.3168/jds.2009-2937 |pmid = 20655414|doi-access = free }}<!--|accessdate = 7 September 2011 --></ref> Mimolette cheese, in particular, has live cheese mites in its rind which is thought to contribute to the cheese's distinct rind texture.<ref>Barile, D. (2021). Can cheese mites, maggots and molds enhance bioactivity? Peptidomic investigation of functional peptides in four traditional cheeses. ''Food & Function.'', ''12''(2), 633–645. <nowiki>https://doi.org/10.1039/d0fo02439b</nowiki></ref> |
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Some cheese mite species, such as ''Tyrophagus putrescentiae'' and ''Acarus siro,'' are [[mycophagous]] and the fungus species they digest are determined by the digestive enzymatic properties accordingly of each species.<ref>De Dea Lindner, J. (2018). Stored products mites in cheese ripening: Health aspects, technological and regulatory challenges in Brazil. ''Journal of Stored Products Research.'', ''76'', 116–121. <nowiki>https://doi.org/10.1016/j.jspr.2018.01.010</nowiki></ref> |
Some cheese mite species, such as ''Tyrophagus putrescentiae'' and ''Acarus siro,'' are [[mycophagous]] and the fungus species they digest are determined by the digestive enzymatic properties accordingly of each species.<ref>De Dea Lindner, J. (2018). Stored products mites in cheese ripening: Health aspects, technological and regulatory challenges in Brazil. ''Journal of Stored Products Research.'', ''76'', 116–121. <nowiki>https://doi.org/10.1016/j.jspr.2018.01.010</nowiki></ref> |
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Cheese mites (for instance Tyrophagus casei or other species) are mites that are used to produce such cheesesasMilbenkäse, Cantal and Mimolette. The action of the living mites on the surface of these cheeses contributes to the flavor and gives them a distinctive appearance.[1] A 2010 scanning electron microscope study found that Milbenkäse cheese was produced using Tyrophagus casei mites, while Mimolette cheese used Acarus siro mites (also known as flour mites).[2] Mimolette cheese, in particular, has live cheese mites in its rind which is thought to contribute to the cheese's distinct rind texture.[3]
Some cheese mite species, such as Tyrophagus putrescentiae and Acarus siro, are mycophagous and the fungus species they digest are determined by the digestive enzymatic properties accordingly of each species.[4]
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