QUESTIONS 



519 



21. What is known about bacterial rennet? 



22. Under what conditions does rennet act? 



23. What is meant by the curd? What by whey? 



24. What are the constituents of curd? 



25. What brings about the change from curd to cheese ? 



26. What are the essential changes in the ripening of cheese? 



27. What role do the lactic-acid bacteria play in the ripening of cheese ? 



28. What is the role of liquefying cocci? 



29. What of peptonizing bacteria? 



30. What of moulds, saccharomyces, oidia? 



31. What is meant by faults of cheese? What causes them?, 



32. How can they be prevented? 



