In cheese manufacture, the microorganisms are important for:

Explanation

The souring of milk is primarily attributed to the activity of lactic acid bacteria (LAB), which are a type of microorganism. These bacteria are responsible for converting lactose, the sugar in milk, into lactic acid through fermentation. This process lowers the pH of the milk and gives it a tangy or sour flavor. During ripening, specific strains of bacteria and molds are introduced to the cheese. These microorganisms break down proteins and fats, which significantly influence the cheese's flavor, texture, and aroma. The type of microorganisms used during ripening can result in various types of cheese, such as cheddar, blue cheese, or camembert.