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(D) The production of cheese involves two main processes: souring and ripening. $1$. Souring: Microorganisms like $Lactobacillus$ are used to convert

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For both souring and ripening

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(D) The production of cheese involves two main processes: souring and ripening. $1$. Souring: Microorganisms like $Lactobacillus$ are used to convert lactose in milk into lactic acid,which causes the milk to curdle and become sour. $2$. Ripening: Different types of microorganisms (such as $Penicillium$ $roqueforti$ or $Propionibacterium$ $sharmanii$) are used to provide specific textures,flavors,and aromas to the cheese during the aging or ripening process. Therefore,microbes are essential for both souring and ripening in cheese production.

What is the role of microbes in the production of cheese?

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