lactis as the Wisconsin State Microbe
Conversion of milk to cheese requires a
lactis, which has been nominated as
Wisconsin's State Microbe.
We support adoption of this
state symbol in the
company of the state animal, the state bird, state flower, state fish
Wisconsin state animal - Taxidea taxus Go
Wisconsin state flower - Viola papilionacea
lactis, is a
living symbol of an organism that reflects
the culture and heritage of Wisconsin’s peoples and yet contributes
mightily to the state’s economy.
microbe - Lactococcus
state microbe will inform people about the value of
microbes to Wisconsin’s industries and economy, and bring focus to
Wisconsin’s preeminence in microbiology research, education and
lactis is intimately involved in
production of the food that makes Wisconsin famous: CHEESE. The
microbes are needed in cheese production for
fermentation of milk sugar (lactose) to lactic acid, formation of
flavor and aroma compounds, and development of ripened cheese
lactis is classified as a lactic acid
bacterium. It is naturally found with grasses and dairy products. The
microbe is responsible for
the production of many varieties of cheese, including Cheddar,Monterey Jack, Gouda, Edam, Muenster, Feta, Blue,Gorgonzola, Brie,Camembert, Havarti, and
Colby, a Wisconsin
original. Other dairy products, such as cultured butter, cottage
cheese, cream cheese, sour cream, kefir and buttermilk also use the microbe in
Wisconsin is the leading
producer of cheese in the U.S.
The state produces 2.5 billion lbs of cheese
90 percent of Wisconsin milk is used to make
cheese. This translates to cheesemaking's contribution of over $18
billion annually to the Wisconsin economy, twice the value of citrus to
Florida, and 7-times the value of potatoes to Idaho.
Wisconsin state domestic
animal - Bos taurus
lactis is also the predominant
starter cultures that are used nationwide for production of a wide
variety of fermented dairy products.
Wisconsin is the leading manufacturer of L.
lactis starter cultures in
the U.S., and these manufacturers
significant component of the vibrant Wisconsin dairy ingredient
Adding starter culture to pasteurized milk
initiates the cheesemaking process.
lactis is arguably the most
important microbe of any type
in the State’s economy. While we have lost our status as the #1
dairy state, thanks to L.
lactis we have maintained our
position as #1
cheese-producing state. It is L.
lactis that adds tremendous
value to our dairy products, doubling or tripling the value of raw
It is likely that no other state’s economy relies so
heavily on such a microbe, so it is fitting that Wisconsin is the first
state in the U.S. to name a State Microbe. In this era in which the
awareness and appreciation of microorganisms is growing and when L.
lactis is fueling the increased
consumer demand for cheese, it
appropriate to recognize this bacterium’s position and value in the
State of Wisconsin by naming it the State Microbe.
Learn more about Lactococcus
lactis, the cheese bacterium
nominated as Wisconsin's state microbe.