HORTICULTURE

Detailed explanation-1: -In cheese-making, not only do the milk proteins change, but so do its sugars. In particular, the milk sugar lactose is broken down into lactic acid by fermentation that depends on a group of bacteria referred to as lactic acid bacteria (LAB).

Detailed explanation-2: -Fermentation-based rennet is created by exposing certain bacteria, fungi, or yeasts to rennet-producing genes from animals. This induces these microorganisms to produce chymosin during their standard fermentation cycle.

Detailed explanation-3: -Modern method. Deep-frozen stomachs are milled and put into an enzyme-extracting solution. The crude rennet extract is then activated by adding acid; the enzymes in the stomach are produced in an inactive form and are activated by the stomach acid.

Detailed explanation-4: -Lactic Acid Bacteria. These are the microbes (bacteria) that are added to the milk very early in the cheese making process that induce the fermentation process. The main reaction taking place here is the conversion of lactose to lactic acid, acidifying the milk, which explains how they get their name.