Question

name the organism used in ripening of cheese​

Answer 1

Explanation:

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Answer 2

NSLAB are adventitious microorganisms and gain entry either as contaminants of the milk or from the cheesemaking environment. NSLAB, in particular mesophilic lactobacilli, grow during the ripening process and represent a considerable portion of the biomass of most long-ripened cheeses.

Explanation:

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