Answer: Option D
:
D
In the manufacture of cheese, microbes play an important role in the ripening i.e maturation of cheese and also souring i.e curdling of the milk to produce sour milk cheese.
1.cheese ripening is an important step which is alternativelycheesematuration of affinage. It is responsible for the distinct flavour ofcheese, and through the modification of "ripeningagents", ripening determines the features thatdefinemany different varieties ofcheeses, such as taste, texture, and body. For example, two species of blue mold,P. roqueforti andP. glaucum give rise to the unique flavour and texture to hundreds of blue cheese which are revered throughout the world.
2. Souring is the initial step in the manufacture of sour milk cheese or acid set cheese that has been curdled (coagulated)by naturalsouringor by the addition of lactic acid bacteria. Lactic acid bacteria are often called "starter cultures", as they play the main role in converting the basic milk sugar, lactose, into lactic acid, a step which lowers cheese pH and makes the cheese inhospitable to many spoilage organisms.