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  4. Read the following statements and identify the correct option. A. Cheese is one of the most recent food items produced because of the activity of microbes. B. Different varieties of cheese are known by their characteristic texture, flavor and taste, and the specificity coming from the microbes used.

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Q. Read the following statements and identify the correct option.
A. Cheese is one of the most recent food items produced because of the activity of microbes.
B. Different varieties of cheese are known by their characteristic texture, flavor and taste, and the specificity coming from the microbes used.

NTA AbhyasNTA Abhyas 2020

Solution:

Cheese is one of the oldest food items in which microbes are used. It is the partially degraded concentrate of milk fat and casein. Different varieties of cheese require specific microbes for the desired flavour, texture and taste. For example, in the production of Swiss cheese, its characteristic large holes are made by the accumulation of carbon dioxide, which is released during the fermentation process. Swiss cheese is exclusively made from cow milk, using species of Propionibacterium (P. shermanii) to ripen the cheese. These microorganisms use the lactic acid in the milk, which is produced by other bacteria, and release carbon dioxide gas as an end product.
Cheese can be classified into six broad categories based on their texture, taste, microbes used and flavour:
Unripened or fresh cheese: They have a soft and fresh milky flavour to it. Example: cottage cheese and mozzarella.
Bloomy rind or mould-ripened cheese: Mould is allowed to grow on their exterior surface for the formation of an edible rind. Example: Camembert cheese. It is ripened with the microbe Penicillium camemberti.
Washed-rind cheese: The cheese is washed with liquor, which allows a damp environment for Brevibacterium linens to grow on its surface. Such cheese have a characteristic stinking smell.
Blue cheese: The most prominent blue cheese is Roquefort cheese, which is ripened by Penicillium roquefortii. The interior of the cheese is blue in colour due to the growth of the fungus.
Semi-hard cheese: They are quite common and are known for their well-balanced flavour and smooth texture. Example: Swiss cheese, gouda.
Hard cheese: They are cooked or matured in order to remove the moisture. Examples include comte and manchego.