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Microbes used in cheese

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Microbes used in cheese

    • Posted by Devanshi Kapadia 6 years, 11 months ago

    CBSE > Class 12 > Biology
    • 2 answers

    Yogita Ingle 6 years, 11 months ago

    • Different varieties of cheese are known by their characteristic texture, flavor and taste, the specificity coming from the microbes used.
    • The large holes in ‘Swiss cheese’ are due to production of a large amount of CO2 by a bacterium named Propionibacterium sharmanii.
    • The ‘Roquefort cheese’ are ripened by growing a specific fungi on them, which gives them a particular flavor.

    1Thank You

    Anirban Saha 6 years, 11 months ago

    Majority of them are bacteria like lactococcus, lactobacillus and streptococcus families

    1Thank You

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