NEET BIOLOGY

Detailed explanation-1: -In cheese manufacture, the microorganisms are important for both souring and the ripening processes. In cheese making, the curdling stage relies on lactic acid bacteria.

Detailed explanation-2: -The key steps in the manufacturing of cheese include milking, fermentation, coagulation, curd and whey separation, salting, and ripening. Microbes contribute to the final flavor, smell, texture, and color of cheese. Specific microbes impart the characteristics of particular cheeses (i.e., holes in Swiss cheese).

Detailed explanation-3: -Lactobacillus plantarum, Lactobacillus brevis, Lactobacillus helveticus, and Lactobacillus lactis have been found in Cheddar cheese and are believed, in some instances, to contribute to flavor development. Some strains of these organisms and other lactobacilli may contribute off-flavors to ripened cheese.

Detailed explanation-4: -Micro-organisms have been used since ancient times to make bread, cheese, yoghurt and wine. Food manufacturers continue to use micro-organisms today to make a wide range of food products by a process known as fermentation.

Detailed explanation-5: -For acid cheeses, an acid source such as acetic acid (the acid in vinegar) or gluconodelta-lactone (a mild food acid) is used. For rennet cheeses, calf rennet or, more commonly, a rennet produced through microbial bioprocessing is used.