Question:
'Roquefort cheese' is ripened by using a__________
'Roquefort cheese' is ripened by using a__________
Updated On: Apr 18, 2024
- Fungus
- Cyanobacteria
- Type of yeast
- Bacterium
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The Correct Option is A
Solution and Explanation
Adding lactic acid bacteria (LAB) to milk, results in formation of curd, because of coagulation of milk proteins. This curd is further processed to form cheese. Cheese can be classified on the basis of their texture or hardness and ripening. Roquefort cheese is a semisoft cheese. In this cheese, spores of fungus Penicillium roqueforti are added to the curd before final stages of cheese production.
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Concepts Used:
Microbes in Human Welfare
There are several valuable microorganisms that are beneficial to humans in various manners such as:
In Household Products
- Fermentation of milk to produce yogurt.
- Milk cuddling to compose curd, cheese, and paneer.
In Industrial Products
- Production of beverages such as wine, beer, whiskey, brandy, or rum.
- Production of antibiotics such as Penicillin and other chemical substances to kill or retard the expansion of disease-causing microbes.
Fermented Beverages
- A fermentor is used to produce microbes on a large scale for industrial purposes.
- The brewer’s yeast (Saccharomyces cerevisiae) is used to make ethanol. At this time, the yeast ferments malted cereals and fruit juices.
Antibiotics
- The term antibiotic means “against life”. These materials can kill or destroy the growth of other microbes.