Question

Sequentially arrange the steps in manufacture of Roquefort cheese
A. Inoculation of {Penicillium roqueforti
B. Addition of Lactic acid producing starter culture
C. Hopped and pressed
D. Formation of firm curd and cutting of curd
Choose the most appropriate answer from the options given below:}

• A. B, C, A, D
• B. B, D, A, C
• C. A, D, C, B
• D. C, B, D, A

Hint:

For most cheese making, the order is: 1. Add Cultures (acidify), 2. Add Rennet (coagulate), 3. Cut Curd (expel whey), 4. Press/Shape, 5. Ripen/Age. Special ingredients like mold for blue cheese are added before pressing.

Answer 1

The Correct Option is B

Step 1: Analyze the major steps in cheesemaking. Cheesemaking generally follows a sequence of acidifying the milk, coagulating it, separating curds from whey, and then ripening.
Step 2: Place the given steps in a logical order for Roquefort cheese.

B. Addition of Lactic acid producing starter culture: This is the first step, where bacteria are added to milk to begin fermentation and acid production.
D. Formation of firm curd and cutting of curd: After acidification (and addition of rennet), the milk coagulates into a curd. The curd is then cut to begin whey separation.
A. Inoculation of {Penicillium roqueforti:} For blue cheeses like Roquefort, the mold spores are added to the milk or mixed with the curd before pressing. This happens after the curd is formed.
C. Hooped and pressed: The curd is placed into hoops (molds) to shape the cheese and pressed to expel more whey. (Note: "Hopped" seems like a typo for "Hooped"). \end{itemize} The logical sequence is B \(\rightarrow\) D \(\rightarrow\) A \(\rightarrow\) C. This matches option (2).