Test Preparation on Microbes in Human Welfare –I Biology Test Series for NEET - 2020

(b) In old days, cheese was prepared by using the enzyme
"rennet" from the lining of stomach of sheep and goat.

(a) Large holes in the swiss cheese are due to production of
large amount of CO₂ by a bacterium named
Propionibacterium sharmanii. The Roquefort cheese is
ripened by growing a specific fungus on them, which
gives them a particular flavour.

(b) Rennet is obtained from calf stomach and used in the
preparation of cheese.

(d) Cheese is prepared from milk with the help of
Streptococcus lactis, S. Cremoris, Leuconostoc
citrovorum, Lactobacillus sp. etc.