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  4. Which of the following organism is useful in the preparation of roquefort cheese?

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Q. Which of the following organism is useful in the preparation of roquefort cheese?

BHUBHU 2004

Solution:

Cheese is nutritive product of curdling and fermentation of milk that contains proteins $(20-32 \%)$, fat $(25-27 \%)$, mineral and vitamines. Ripening of cheese is carried out with the help of different strains of bacteria and fungi. Depending upon ripening process, various types of cheese are formed e.g.,
Roquefort cheese, ripening of roquefort cheese takes place with Penicillium roqueforti.
Aspergillus niger and Mucur are used for production of citric acid.
Soft rot disease of sweet potato, apple is caused by Rhizopus.