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.
Soft types includes cottage cheese, cream cheese, ricotta, brie, bleu, Roquefort, mozzarella, muenster and similar varieties.
Extra hard and hard cheese. Sbrinz AOP is a typical extra hard cheese. Emmentaler AOP and Le Gruyere GRUYÃ¨RE aop are the best known examples of the hard cheese. Category all these cheeses are made from raw milk in its natural, state are-full fat cheeses with at least45 %.F.D. m and have quite a long ripening. processoft 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.