Question

Culture for Mozzarella cheese is -

• A. S.thermophillus and L.delbrueckii subsp.bulgaricus
• B. S.thermophillus and L.helveticus and P. frudenreichii sub sp. shermanii
• C. Leuc. mesenteroides subsp. cremoris
• D. Propionibacterim

Hint:

Associate cheese types with culture temperatures: {Thermophilic} (high temp) cultures for Italian cheeses like Mozzarella and Parmesan, and yogurt. {Mesophilic} (medium temp) cultures for cheeses like Cheddar, Gouda, and cottage cheese.

Answer 1

The Correct Option is A

Step 1: Understanding the Concept:
The question asks for the specific type of starter culture used in the production of Mozzarella cheese. The choice of culture is critical and depends on the processing conditions of the cheese variety.
Step 2: Detailed Explanation:
Mozzarella is a "pasta filata" or stretched-curd cheese. Its manufacturing process involves cooking the curd to a high temperature (around 40-45°C) and then heating and stretching it in hot water (around 75-85°C) once it reaches a specific pH (around 5.2).
This process requires cultures that can survive and produce acid at these high temperatures. Such cultures are called thermophilic (heat-loving).
Let's analyze the options:
(A) S. thermophilus and L. delbrueckii subsp. bulgaricus: Both are thermophilic lactic acid bacteria. This is the classic culture combination used for yogurt and is also perfectly suited for making Mozzarella due to its ability to rapidly produce acid at high temperatures.
(B) This mixture includes Propionibacterium freudenreichii subsp. shermanii, which is the culture responsible for the "eyes" (holes) and nutty flavor in Swiss-type cheeses. It's not used for Mozzarella.
(C) Leuconostoc mesenteroides subsp. cremoris: This is a mesophilic (moderate-temperature) culture known for producing gas (CO\(_2\)) and aroma compounds (diacetyl). It is used for products like buttermilk and some cheeses, but not Mozzarella.
(D) Propionibacterium: As mentioned above, this is the culture for Swiss cheese.
Step 3: Final Answer:
The correct thermophilic culture for Mozzarella cheese is a combination of Streptococcus thermophilus and a thermophilic Lactobacillus, such as Lactobacillus delbrueckii subsp. bulgaricus.