Question

In cheese manufacture, the micro-organisms are used for :

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

Answer 1

The correct option is C Both (A) and (B)

Cheese manufacture, the micro-organisms are used for both souring of milk by adding lactic acid which reduced pH of milk and ripening of cheese.

With the aid of a lactic acid bacterium, milk is curdled (soured) first. The curd is heated gently to separate the cheese from the whey liquid. For the drainage of whey, the curd is packed in cloth-lined porous containers.

The solidified substance left out is called cottage cheese. Blocks of cottage cheese are salted for preservation and maturation and put in a brine solution. It drains out the salt solution. Cheese blocks are wiped and placed with the aid of microorganisms in sterilized rooms for ripening.

In cheese making, the curdling stage relies on lactic acid bacteria. The carbohydrates present in the milk are able to ferment these bacteria, releasing lactic acid in the process. The proteins dissolved in the milk are caused by lactic acid to precipitate or come out of the solution. They take out the fats as well as the proteins precipitate. Close to the sour milk from the introduction is what you is left and the liquid whey packed with several strong proteins and fat chunks is called curd.

So, the correct answer is, ‘Both a and b’.