Question

Commercial source of manufacture of cheese especially for giving flavour to it, it's from ____________.

• A. Citrus fruit
• B. Aspergillus
• C. Penicillium
• D. Bacteria

Answer 1

The correct option is A Citrus fruit

• More commonly starter bacteria are employed instead which convert milk sugars into lactic acid.
• The same bacteria (and the enzymes they produce) also play a large role in the eventual flavor of aged cheeses.
• Most cheeses are made with starter bacteria from the Lactococcus, Lactobacillus, or Streptococcus families.

So, (D) Bacteria is the correct answer.