Question

Which of the following is used as a starter culture for cheese production (to ferment lactose into lactic acid)?

• A. Lactococcus lactis
• B. Penicillium roqueforti
• C. Acetobacter aceti
• D. Rhizopus oligosporus

Hint:

Cheese fermentation = Lactose → Lactic acid → by Lactococcus lactis. It sets the foundation for flavor and curdling in dairy products.

Answer 1

The Correct Option is A

Lactococcus lactis is a lactic acid bacterium widely used as a starter culture in the dairy industry, especially in the production of cheese and buttermilk.
It ferments lactose (milk sugar) into lactic acid, which helps acidify the milk, coagulate proteins, and develop the characteristic texture and flavor of cheese.
Review of the incorrect options:
- Penicillium roqueforti is a mold used in ripening blue cheeses, but not for starting fermentation.
- Acetobacter aceti is used in vinegar production, where it converts ethanol to acetic acid.
- Rhizopus oligosporus is a mold used in fermenting soybeans to make tempeh, not dairy products.
Therefore, the correct starter culture used to ferment lactose into lactic acid for cheese production is Lactococcus lactis.