Creating a Galactose Positive Streptococcus thermophilus Strain for Mozzarella Cheese via UV Mutagenesis

The objective was to take a strain of Streptococcus thermophilus that is commonly used in making mozzarella cheese and mutate the genes so that it consumes galactose instead of glucose. The purpose behind this is to prevent the cheese from browning when being baked. A non-browning pizza cheese is something that is sought after by countries in Asia who see browning on pizza to be dirty and unpleasant.