Question

Cheese and yoghurt are products of?
A) Pasteurisation
B) Fermentation
C) Dehydration
D) Distillation

Answer 1

Hint: Cheese is one of the oldest food items, in which microbes were used. For example, the large holes in swiss cheese are due to the production of a large amount of carbon dioxide by a bacterium Propionibacterium shermanii. By growing a specific fungus on Roquefort cheese it can be ripened, which gives it a particular flavour.

Complete step-by-step answer:
Even in industry, microbes are used to synthesise several by-products important to Homo sapiens. Drinks and germicidal are some examples. Manufacturing on a commercial scale requires growing microbes in very large containers called fermentors.
Cheese maturation is a process of cheese making also called cheese ripening. Penicillium camemberti is used for the production of cheese maturation. Yoghourt is produced by Lactobacillus bulgaricus, Streptococcus thermophilus.These are formed by the process of fermentation.
Distillation is a method of separating mixtures based on differences in volatility (vapour pressure) of components in a boiling liquid mixture. It is a unit operation, or a physical separation process, and not a chemical reaction. Dehydration is a condition in which there is loss or removal of water from something. Pasteurisation is partial sterilisation of a substance and especially a liquid at a degree and for an interval of disclosure that demolishes unacceptable organisms without major chemical alteration.
So, the correct answer is 'Fermentation'
Therefore the correct answer is option(B) fermentation.

Note: Yoghurt is a food manufactured by the ferment of bacteria in milk. cultures of yoghurt are the bacteria used to make yoghurt. Cheese is a dairy product produced in a wide range of flavours, textures, and forms by coagulation of the milk protein casein. It consists of conjugated proteins and fat from milk from cows, buffalo, and goats.