Certified Cheese Professional Practice Exam 2025 – All-in-One Resource to Ace Your Certification!

Thermophilic bacteria are specifically defined by their ability to thrive at higher temperatures, typically ranging from about 45°C (113°F) to 80°C (176°F). These microorganisms play a vital role in various natural processes, especially in the environment and applications like composting, as well as in the production of certain types of cheese.

The classification of thermophilic bacteria falls under the broader category of bacteria, making this choice the most accurate answer. The other options, such as acid, fat, and protein, refer to different biochemical substances rather than types of bacteria. This context is essential for distinguishing why thermophilic characteristics specifically relate to bacteria and their classification rather than to the other nutrients and substances mentioned.