Question

act
Two types of butter like sweet cream and cultured are produced
on large scale. Microbes are used for production of cultured variety
4. Cheese production
(Cheese is produced on large scale from the abundantly available
cow milk all over the world. First, chemical and microbiological
tests of milk are performed. Some colours and microbes like
Lactobacillus lactis, Lactobacillus cremoris, and Streptococcus
thermophilus are mixed with milk. It imparts sourness to the milk.
After this, to impart the dense texture, whey (water in yoghurt) needs
to be removed
An enzyme, rennet obtained from alimentary canal of cattle
was being traditionally used earlier. However, an enzyme protease
obtained from fungi is used at present to produce vegetarian cheese pudo
The whey is separated from yoghurt (which has some other
uses). Then, process of production of cheese is started through steps
like cutting the solid yoghurt into pieces, washing, rubbing, salting, and mixing of essential
microbes, pigments and flavours. Then, cheese is pressed and cut in to pieces and stored for
Wo
ches produce
ripening please make 8 questions from the passage ​

Answer 1

Answer:

Cheese is a dairy product derived from milk that is produced in a wide range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, the milk is usually acidified, and adding the enzyme rennet causes coagulation. The solids are separated and pressed into final form.[1] Some cheeses have molds on the rind, the outer layer, or throughout. Most cheeses melt at cooking temperature.

Over a thousand types of cheese from various countries are produced. Their styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether they have been pasteurized, the butterfat content, the bacteria and mold, the processing, and aging. Herbs, spices, or wood smoke may be used as flavoring agents. The yellow to red color of many cheeses, such as Red Leicester, is produced by adding annatto. Other ingredients may be added to some cheeses, such as black pepper, garlic, chives or cranberries.

For a few cheeses, the milk is curdled by adding acids such as vinegar or lemon juice. Most cheeses are acidified to a lesser degree by bacteria, which turn milk sugars into lactic acid, then the addition of rennet

Answer 2

Answer:

in what microbes are in butter