a) Lactobacillus helveticus and Lb. bulgaricus
b) L.acidophilus
c) Bifidobacteria
d) Streptococcus diacetylactis
Answer: a
Explanation: Lactobacillus helveticus and Lb. bulgaricus are the bacilli responsible for ripening Emmenthal cheese. They are added to cheese milk as a pure culture together with Str. thermophilus.
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