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.
Soft mould ripened cheese (white mould cheese). Typical examples are Swiss Brie, Swiss Camembert or Tomme. The white rind is usually eaten with the cheese. Smear soft cheese. Whilst it is being ripened, this soft cheese is washed or smeared with brine and then kept in salt water, hence its brown-coloured rind.oft cheese. Soft cheese is mostly produced from pasteurised milk. Since its water content is around 50%, it has quite a short ripening time of just a few weeks. It is usually possible to distinguish between two types of soft cheese.