In cheese, manufacture microorgansim are important for :

Options

A. Ripening
B. Sourcing of milk
C. Sourcing and ripening
D. Development of resistance to spoilage

Answer

**Step-by-Step Solution:**

1. **Understanding Cheese Manufacture**: Cheese is produced through the fermentation of milk, which involves the action of specific microorganisms.

2. **Role of Microorganisms**: In cheese manufacture, microorganisms such as bacteria play a crucial role. They are responsible for the fermentation process that transforms liquid milk into solid cheese.

3. **Fermentation Process**: During fermentation, the microorganisms convert lactose (the sugar present in milk) into lactic acid. This process is essential for the initial stages of cheese production.

4. **Formation of Lactic Acid**: The production of lactic acid lowers the pH of the milk, leading to the coagulation of milk proteins, primarily casein. This coagulation is a key step in cheese formation.

5. **Breakdown of Proteins**: As lactic acid is produced, it causes the breakdown of proteins in the milk. This breakdown is crucial as it leads to the precipitation of proteins, which forms the curds.

6. **Cheese Formation**: The curds that form from the coagulated proteins are then processed and aged, resulting in the final cheese product. This process is known as ripening.

7. **Sourcing of Flavors**: Different microorganisms contribute to the development of various flavors and textures in cheese. The diversity of microorganisms used in cheese production leads to a wide range of cheese varieties.

8. **Conclusion**: Therefore, microorganisms are important in cheese manufacture for both the ripening of the cheese and the sourcing of its unique flavors.

**Final Answer**: In cheese manufacture, microorganisms are important for both ripening and sourcing of flavors.

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