________ is produced by first curdling of milk by lactic acid bacteria, and the salting and ripening it with a variety of microorganisms for different flavours.

Q. Assertion: Lactic acid bacteria is required for the produciton of cheese
Reason: Curdling is required in the manufacture of cheese.

Q.

Statement 1: Paneer or cottage cheese is produced by curdling milk

Statement 2: Bacteria is be used for tanning of leather

Q. Assertion: Swiss cheese has large holes due to the production of a large amount of carbon dioxide.
Reason: Propionibacterium sharmanii used for the ripening of Swiss cheese utilises lactic acid to produce propionic acid and carbon dioxide.

Q. Rahul prepared a wine from grapes and vinegar from apple by using the same microorganism. Which microorganism did Rahul use for making both?

Q.

Match the products with the process of making.

$\begin{array}{cc}\text{Column 1}& \text{Column 2}\\ 1.\text{Milk}& \text{a. Liquid left after making cheese}\\ 2.\text{Butter}& \text{b. Fermenting milk with acid and salt}\\ 3.\text{Curd}& \text{c. Milking a cattle}\\ 4.\text{Cheese}& \text{d. Churning the cream}\\ 5.\text{Whey}& \text{e. Fermenting milk with bacteria}\end{array}$