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.
The variety determines the ingredients, processing, and characteristics of the cheese. The composition of many cheeses is defined by Standards of Identity in the U.S. Code of Federal Regulations (CFR). Cheese can be made using pasteurized or raw milk. Cheese made from raw milk imparts different flavors and texture characteristics to the finished cheese.