Question

Match the following columns with their appropriate match.

Column I (Organism)	Column II (Uses)
A. Penicillium roqueforti	I. Milk into curd
B. Propionibacterium shermanii	II. Bread
C. Saccharomyces cerevisiae	III. Swiss cheese
D. Lactobacillus	IV. Blue cheese

• A. A-I, B-II, C-III, D-IV
• B. A-IV, B-III, C-I, D-II
• C. A-IV, B-III, C-II, D-I
• D. A-III, B-II, C-IV, D-I

Answer 1

The correct option is C A-IV, B-III, C-II, D-I

Column I (Organism)	Column II (Uses)
A. Penicillium roqueforti	IV. Blue cheese
B. Propionibacterium shermanii	III. Swiss cheese
C. Saccharomyces cerevisiae	II. Bread
D. Lactobacillus	I. Milk into curd

Roqueforti cheese or blue cheese is a special kind of cheese made from the milk of goat, and is formed by ripening of curd with a special class of fungi called Penicillium roqueforti.

Swiss cheese is made from the milk of cows. The characteristic flavour and large holes in the cheese is due to the production of a large amount of ${\mathrm{CO}}_2$ by a bacterium called Propionibacterium shermanii.

Saccharomyces cerevisiae is the principal yeast utilised for its unique physiology and associated key role in food fermentation, which is used in making different industrial baking products like dough, breads etc., and hence commonly called baker's yeast. The yeast is used in the brewing process for preparing alcoholic drinks.

Lactobacillus and other commonly called lactic acid bacteria grow in milk and convert milk into curd by producing acids such as lactic acid, which lower the pH and the protein gets clumped.