In cheese manufacture, the micro-organisms are used for-

Options

A. the souring of milk only
B. the ripening only
C. development of resistance to spoilage
D. Both a and b

Answer

**Step-by-Step Solution:**

1. **Understanding Cheese Manufacture**: Cheese is a dairy product that is produced through the fermentation of milk. The process involves converting lactose (milk sugar) into lactic acid.

2. **Role of Micro-organisms**: In cheese manufacture, specific micro-organisms, primarily bacteria, play a crucial role. They are responsible for the fermentation process.

3. **Fermentation Process**: The bacteria added to milk ferment lactose into lactic acid. This acidification is essential as it helps in coagulating the milk proteins, leading to the formation of curds.

4. **Ripening of Cheese**: After the curds are formed, they undergo a process called ripening. During ripening, various micro-organisms, including bacteria and molds, continue to act on the cheese. They contribute to the development of flavor, texture, and aroma.

5. **Final Product**: The end result is a variety of cheeses with distinct tastes and characteristics, which are influenced by the types of micro-organisms used and the conditions under which the cheese is ripened.

**Conclusion**: In summary, the micro-organisms used in cheese manufacture are primarily responsible for the fermentation of milk and the ripening process, which enhances the flavor and texture of the cheese.

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