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.
Brie, Camembert, Feta. This type of cheese does not undergo any heating or pressing. A penicillium fungus gives it its furry white rind. Not usually used in cooking, soft cheeses are used to spread on bread or crackers.
A type of yellow cheese made of sheep milk, cow milk or goat milk. In Albania, Bulgaria, Republic of Macedonia, Serbia and Romania, the term is often used to refer to all yellow cheeses (or even any cheese other than sirene).undreds of types of cheese from various countries are produced. Their styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether they have been pasteurized, the butterfat content, the bacteria and mold, the processing, and aging.