Question

Among Lactobacillus lactis, Lactobacillus cremoris, Aspergillus niger and Streptococcus thermophilus, which microbes are involved in the production of cheese?

Answer 1

• Firstly protein to fat ratio is brought to desired ratio followed by pasteurization. (1 Mark)
• The milk is cooled and microbes like Lactobacillus lactis, Lactobacillus cremoris and Streptococcus thermophilus are added to start fermentation. (1 Mark)
• Coagulum is formed by adding enzymes like rennet or protease. After this step of curd formation various other steps follow producing cheese. (1 Mark)
• Aspergillus niger is used for the production of citric acid. (1 Mark)