Cheese Is Less Susceptible to Spoiling Than Other Dairy Products

Cheese is less susceptible to spoiling than other dairy products because:

A) amines produced by the degradation of protein prevent the growth of pathogens
B) its solid structure and lower water activity minimizes growth of pathogens
C) molds growing on the surface promote good health
D) Aspergillus produces toxins that kill pathogens
E) if it spoils, it becomes a new kind of cheese