Question

In cheese manufacture, the micro-organisms are used for

• A. The souring of milk only
• B. The ripening only
• C. Both A and B
• D. Development of resistance to spoilage

Answer 1

The correct option is C Both A and B

The curdling step in cheese making relies on lactic acid bacteria. These bacteria are able to ferment the carbohydrates found in the milk, releasing lactic acid in the process. The lactic acid causes the proteins dissolved in the milk to precipitate, or come out of solution. When the proteins precipitate, they pull out the fats as well. What you are left with is similar to the sour milk from the introduction: the liquid whey filled with many solid chunks of protein and fat, called curds.

Yeasts and molds are used in some cheeses to provide the characteristic colours and flavours of some cheese varieties. Torula yeast is used in the smear for the ripening of brick and limberger cheese. Examples of molds include Penicillium camemberti in camembert and brie, and Penicillium roqueforti in blue cheeses.

Thus, the correct answer is option C.