Concentrations are selected from the list below. 1  Animal Physiology. 2  Biochemistry. 3  Computational Biology. 4  Ecology and Evolutionary Biology. 5  General Biology. 6  Genetics, Genomics and Development. 7  Human Nutrition. 8  Insect Biology. 9  Marine Biology. 10  Microbiology. 11  Molecular and Cell Biology. 12  Neurobiology and Behavior. 13  Plant Biology.
Soft types includes cottage cheese, cream cheese, ricotta, brie, bleu, Roquefort, mozzarella, muenster and similar varieties.
Examples of soft, semi-soft, semi-hard, and hard cheeses are as follows: 1  Soft: These include Brie, Camembert, and Ricotta varieties. 2  Semi-soft: These include Gouda, Havarti and Jack, all of which are suitable for melting or eating as is.