Lactobacilli is the correct answer for the organism used in cheese ripening. Here is a detailed explanation:

Cheese ripening is a crucial step in the production of cheese, where the flavor, texture, and aroma of the cheese develop. It involves the breakdown of proteins, fats, and carbohydrates in the cheese, resulting in the formation of various compounds that contribute to the unique characteristics of different types of cheese.

Lactobacilli, a group of bacteria, play a significant role in cheese ripening. These bacteria are commonly found in the environment, including the milk used for cheese production. They are added to the milk intentionally or naturally present in raw milk, and they help to transform the cheese during the ripening process.

The role of Lactobacilli in cheese ripening can be explained as follows:

1. Acidification: Lactobacilli convert lactose, a sugar present in milk, into lactic acid through a process called fermentation. This acidification lowers the pH of the cheese, creating an acidic environment that inhibits the growth of harmful bacteria and contributes to the characteristic tangy flavor of cheese.

2. Flavor development: During the ripening process, Lactobacilli produce various flavor compounds through metabolic activities. These compounds, including diacetyl, acetaldehyde, and acetoin, contribute to the distinct flavors and aromas of different types of cheese.

3. Proteolysis: Lactobacilli produce enzymes called proteases that break down proteins in the cheese. This proteolysis leads to the release of amino acids and peptides, which enhance the flavor and texture of the cheese.

4. Texture development: Lactobacilli also play a role in the development of the cheese's texture. They produce enzymes that break down fats and carbohydrates, contributing to the smoothness and creaminess of the cheese.

In addition to Lactobacilli, other organisms such as molds and bacteria can also be involved in cheese ripening. Molds, for example, are responsible for the characteristic blue veins in blue cheese varieties. Bacteriophages, on the other hand, are viruses that infect bacteria and can impact the growth and activity of bacteria during cheese ripening. However, in the context of this question, Lactobacilli are the most relevant organism used in cheese ripening.

Because lactobacillus is used to make curd