Question

In cheese manufacture, the microorganisms are used for
(a)The sourcing of milk only
(b)The ripening only
(c)Both a and b
(d)Development of resistance to spoilage

Answer 1

Hint: In the manufacture of cheeses, microorganisms are used for two procedures, such as a fruit process that makes them more palatable and a fermentation process carried out by the bacteria Lactobacillus fermentum, which transforms the lactose present in milk into lactic acid, thereby rendering milk acidic.

Complete answer:
With the aid of a lactic acid bacterium, milk is curdled (soured) first. The curd is heated gently to separate the cheese from the whey liquid. For the drainage of whey, the curd is packed in cloth-lined porous containers. The solidified substance left out is called cottage cheese. Blocks of cottage cheese are salted for preservation and maturation and put in a brine solution. It drains out the salt solution. Cheese blocks are wiped and placed with the aid of microorganisms in sterilized rooms for ripening.
In cheese making, the curdling stage relies on lactic acid bacteria. The carbohydrates present in the milk are able to ferment these bacteria, releasing lactic acid in the process. The proteins dissolved in the milk are caused by lactic acid to precipitate or come out of the solution. They take out the fats as well as the proteins precipitate. Close to the sour milk from the introduction is what you are left with: the liquid whey packed with several strong proteins and fat chunks, called curds.
The cheese-making process requires several steps. Cheese maturation is the method of cheese ripening that takes place after cheese souring; it is ‘Penicillium camemberti’ which is responsible for the development of cheese maturation.
So, the correct answer is, ‘Both a and b’.

Note: Cheese is a nutritious preparation rich in protein obtained after milk fermentation and curdling. Proteins (20-35 percent), fats (20-30 percent), minerals, vitamins, and water are present in cheese. Yeasts and molds are used to provide the characteristic colors and flavors of certain kinds of cheese in some cheeses. Torula yeast is used for ripening brick cheese and limburger cheese in the smear. Penicillium camemberti in camembert and brie, and Penicillium roqueforti in blue cheeses, are examples of molds.