Which of the following is most often used as a starter culture for the production of cheese?

Question

Quizplus · Accepted Answer

Lactobacillus species are commonly used as a starter culture in cheese production as they are responsible for acidifying the milk and producing the characteristic flavor and texture of the cheese. Aspergillus species and Saccharomyces species are commonly used in the production of fermented foods, but not typically in cheese production. Rennet is used in cheese production as a coagulant to separate the curds and whey, but it is not a starter culture.

Which of the Following Is Most Often Used as a Starter