(d) : Cheese is a protein rich nutritive preparation obtained after fermentation and curding of milk. Cheese contains proteins (20−35%), fats (20−30%) minerals, vitamins and water. Milk is first curdled (soured) with the help of a lactic acid bacterium. Curd is gently heated to separate cheese from liquid called whey. Curd is placed in cloth-lined porous containers for draining out whey. The left out solidified material is called cottage cheese. For preservation and ripening, blocks of cottage cheese are salted and placed in brine solution. Salt solution is drained out. Cheese blocks are wiped and placed in sterilised rooms for ripening with the help of microorganisms.