In olden days, cheese was prepared by

Aspergillus

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Rennet enzyme

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Clostridium bacteria

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None of the above

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Solution

The correct option is B Rennet enzyme
Traditional animal rennet is an enzyme derived from the stomachs of calves, lambs or goats. Rennet is used in the production of most cheeses. Chymosin, its key component, is a protease enzyme that curdles the casein in milk.

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