All of the mentioned are the requisites for a microorganism to be used in fermentation and pickling.

The use of salt in cheese is in removing water from cheese surface and producing heavy protective rind.

Putrefaction is the process of anaerobic degradation of proteinaceous materials. Fermentation is the process of anaerobic oxidation of carbohydrates. Respiration is the process where carbohydrates are converted aerobically to carbon dioxide and water with the release of large amounts of energy.

Both of the mentioned gases are evolved during putrefaction but only hydrogen sulphide has a characteristic odor.

The process of fermentation is – Sugar to acid to carbon dioxide and water. The fermenters that infect human and cause diseases are Butryic fermenters.

Generation of lactose fermenting enzymes can occur in a few minutes. Microorganisms first attack carbohydrates.

Cheese foods have a lower aw than the natural foods. Cottage cheese is coagulated with lactic acid.

All of the mentioned is true about fermentation involving gas production.

Organisms such as cellulose, pectin and hemicelluloses which attack higher carbohydrates injure the texture, flavor and quality of treated foods.

Blue cheese has a semi soft texture and a blue mold growing on it. Roquefort is made up of sheep milk. Blue cheese, Stilton and Gorgonzola are made up of cow milk.