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.
Semi-soft cheese. Munster, Port Salut, Gouda. This type of cheese does not undergo any heating or pressing. The rind is rinsed and brushed with a solution of salted water enriched with specific bacteria, which encourages orange-coloured fungi to appear.
A type of brine cheese produced in Republic of Macedonia called white cheese or simply cheese. It is made of goat milk, sheep milk, cow's milk or a combination of milks. It is slightly crumbly with a fat content of 30â35%. semi-soft, aged cow's milk cheese, and a common household cheese in Denmark. The cheese is typically aged between 12 and 52 weeks in rectangular blocks of 6 or 9 kg, coated with a bacteria culture.