In cheese microorganisms are required for: (A) Ripening (B) Souring of milk ( C) Souring and ripening (D) Development of resistance to spoilage ..
Dear Student,
The option C is correct.
Microorganisms are required for the souring of milk for the production of cheese. Basically, Lactic Acid bacteria (LABs) are added to the milk for the formation of cheese. Ripening is a step later on for the maturation of cheese using microorganisms and other factors such as temperature, humidity etc.
But For the development of resistance of spoilage in cheese, Pasteurisation is used to prevent production of objectionable by-products in cheese.
Hope this will help you out.
Regards,
The option C is correct.
Microorganisms are required for the souring of milk for the production of cheese. Basically, Lactic Acid bacteria (LABs) are added to the milk for the formation of cheese. Ripening is a step later on for the maturation of cheese using microorganisms and other factors such as temperature, humidity etc.
But For the development of resistance of spoilage in cheese, Pasteurisation is used to prevent production of objectionable by-products in cheese.
Hope this will help you out.
Regards,