The Microbial World Lecture 13

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LACTOCOCCUS LACTIS WISCONSINS STATE MICROBE
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• Wisconsins largest industry is
• agriculture
• tourism
• manufacturing
• biotechnology

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Agriculture is Wisconsin's largest industry at an
estimated 51.5 billion.
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• What proportion of agriculture in Wisconsin is
  driven
• by the dairy industry?
• 80
• 40
• 20
• 10
• 5

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40 Dairying is the largest segment,
representing 20.6 billion in Wisconsin's economy
- larger than both manufacturing and tourism.
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• Which of these Wisconsin industries employ the
  use of
• microbes?
• agriculture
• tourism
• cheese making
• brewing
• biotechnology

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• All these Wisconsin industries involve the use of
• microbes.
• agriculture
• tourism
• cheese making
• brewing
• biotechnology

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• Cheesemaking accounts for 18.5 billion per year
• in Wisconsins economy.

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Farmers depend on microbes for soil fertility.
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Farmers use microbes for silage
fermentation. Wisconsin leads the Nation in
corn silage production.
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A Traveler's Guide to America's Dairyland
Wisconsin--land of clean air, lush rolling
hills and sparkling limestone-filtered water--is
known for its world-class cheeses. As you travel
through the state and sample the best our
craftsmen and women have to offer, you'll get a
true taste of the rich traditions that for well
over 160 years have shaped Wisconsin's ethnic and
culinary landscape.
Tourists attracted by a microbial activity-
cheesemaking
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• Which microbes are utilized in the manufacture
• cheese, butter, sour cream, yogurt and other
• fermented dairy products?
• Streptococcus
• Lactobacillus
• Lactococcus
• Propionibacter
• Penicillium

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• All are utilized, depending on the desired
  outcome!
• Streptococcus - Italian cheese
• Lactobacillus - Swiss cheese, yogurt
• Lactococcus - Cheddar, Colby, sour cream, cottage
  cheese, cultured butter
• Propionibacter - Swiss cheese
• Penicillium - Roquefort, Blue, Camembert

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Microbes involved in manufacture of fermented
dairy products
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What is the Wisconsin state animal?
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What is the Wisconsin state beverage?
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What is the Wisconsin state microbe?
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Lactococcus lactis
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LACTOCOCCUS LACTIS WISCONSINS STATE MICROBE
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Lactococcus lactis ssp lactis
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Dairy facts and figures There are 13,918
licensed dairy herds in Wisconsin. There are
1,280,000 dairy cows in the State. Annual milk
production per cow in Wisconsin is 18,240
lbs. Total milk production in Wisconsin is 22.8
billion pounds per year. Total cheese production
in Wisconsin in 2006 was 2.5 billion lbs. (25.9
percent of the U.S Total). 26.1 of cheese
produced in Wisconsin is the Cheddar
variety. 644,407,000 lbs. of Cheddar cheese were
manufactured in Wisconsin in 2006. 176,470,000
lbs. of Colby and Jack cheeses were produced in
Wisconsin in 2006. There are 114 cheese plants in
Wisconsin. Per capita cheese consumption in the
U.S (2006) was 32.5 lbs. 52.5 percent of all milk
in the U.S is made into cheese or butter. Over 90
percent of Wisconsin-produced milk is made into
cheese or butter. One pound of butter requires
21.2 lbs. whole milk. One pound of whole milk
cheese requires 10.0 lbs. of milk. One pound of
cottage cheese requires 6.25 lbs. skim milk. Over
90 percent of Wisconsin cheese is sold outside of
the State. Dairy agriculture and cheese
production create more than 80,000 jobs in the
State and pump 21.5 billion dollars into the
economy.
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Total Wisconsin Cheese1 Production
Preliminary estimate. 1 Excludes Cottage
Cheese Source USDA, Dairy Products Annual
Summary.
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Wisconsin Cheese Production by Variety
Preliminary estimate. 1 Excludes Cottage
Cheese Source USDA, Dairy Products Annual
Summary.
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Total Cheese1 Production, Top 5 States, 2006
Total Production 9.53 Billion Pounds
Preliminary estimate. 1 Excludes Cottage
Cheese Source USDA, Dairy Products Annual
Summary.
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Per Capita Cheese Consumption, 1981-2016
Preliminary. Projected. Source USDA/ERS,
Livestock, Dairy, and Poultry Outlook FAPRI,
2006 Agricultural Outlook.