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NCERT Exemplar · Q32

Q.Which species of Penicillium produces Roquefort cheese?

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The NCERT textbook states that Roquefort cheese is ripened by "specific fungi" that impart its characteristic flavour, but it does not name the particular Penicillium species.

Microorganisms play a crucial role in the production of many foods we consume daily, transforming raw ingredients into products with distinct flavours, textures, and aromas. Among these microbes, fungi, particularly certain species of the genus Penicillium, are indispensable in the creation of various types of cheese. These fungi are not merely contaminants; they are intentionally introduced to ripen the cheese, contributing significantly to its unique characteristics.

Roquefort cheese is a renowned blue cheese, originating from the south of France. It is celebrated for its distinctive blue-green veins, crumbly texture, and a sharp, tangy, and somewhat pungent flavour. These unique attributes are not inherent to the milk itself but are developed during the ripening process, primarily through the action of specific fungi.

The NCERT Class 12 Biology textbook, in Chapter 10 'Microbes in Human Welfare,' explicitly states that 'Roquefort cheese' is ripened by 'growing a specific fungi on them, giving them a particular flavour.' It is important to note that the textbook refers to these as 'specific fungi' and does not provide the scientific name of the particular Penicillium species involved.

Note

The NCERT textbook highlights the role of "specific fungi" in imparting flavour to Roquefort cheese, emphasizing the general biological process rather than the precise taxonomic identification of the microbe. …

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