Question

Which of the following cheese is prepared using thermophilic starters?

• A. Mozzarella
• B. Cheddar
• C. Cheshire
• D. Gouda

Hint:

Cheese Starter Categories:
Thermophilic Starters ($42-45^\circ\text{C}$) $\rightarrow$ MOZZARELLA, Swiss (Emmental), Parmesan, Provolone.
Mesophilic Starters ($20-30^\circ\text{C}$) $\rightarrow$ CHEDDAR, Gouda, Edam, Cheshire.

Answer 1

The Correct Option is A

Step 1: Understanding the Concept:
Cheese manufacturing technology and starter culture thermal classification: high-scald pasta-filata cheeses (Mozzarella, Provolone) and hard Italian/Swiss cheeses use thermophilic starters (Streptococcus thermophilus, Lactobacillus helveticus, L. bulgaricus) capable of surviving curd cooking at $42-55^\circ ext{C}$.
Key Formula or Approach:
\[ \text{High Scald Cheese Cooking } (42^\circ - 52^\circ\text{C}) \implies \mathbf{Thermophilic \text{ Starters (Mozzarella, Swiss, Emmental, Parmesan)}} \]

Step 2: Detailed Explanation:
Classification of cheese varieties by starter culture thermal requirements:
1. Thermophilic Starter Cheeses (Mozzarella, Swiss Emmental, Parmesan Grana Padano, Provolone) (A): In Mozzarella (Pasta Filata cheese), curd is scalded at high cooking temperatures ($42^\circ - 48^\circ ext{C}$) and stretched in hot water ($80^\circ - 85^\circ ext{C}$). This requires Thermophilic Starters (e.g., Streptococcus thermophilus $+$ Lactobacillus delbrueckii subsp. bulgaricus or Lactobacillus helveticus) that grow optimally at $40^\circ - 45^\circ ext{C}$ and tolerate high-scald heating.
2. Mesophilic Starter Cheeses (Cheddar, Gouda, Edam, Cheshire, Camembert): Curd is cooked at moderate temperatures ($38^\circ - 39^\circ ext{C}$); made using mesophilic starters (Lactococcus lactis subsp. lactis/cremoris).

Step 3: Final Answer:
Therefore, Mozzarella is prepared using thermophilic starters, matching option (A).