Is it true that a doctor for cheese making factory probably would know how lactic-aid bacteria breaks down lactose?

It's not likely that a doctor working in a cheese-making factory would have specialized knowledge of how lactic acid bacteria breaks down lactose. Here's why:

* Doctors and Food Science: Doctors are trained in human health and medicine, not necessarily in food science or the microbiology of cheese making.

* Specialized Expertise: Understanding the specific mechanisms of lactose breakdown by lactic acid bacteria requires expertise in microbiology and food technology. This is more the domain of food scientists, microbiologists, or cheesemakers with specialized training.

* Focus of a Doctor in a Cheese Factory: A doctor working in a cheese factory would likely be there for occupational health purposes, ensuring the safety and well-being of the employees.

However, it's possible that:

* A doctor with an interest in food science might have some knowledge of this process.

* A doctor might collaborate with food scientists or cheesemakers on projects related to cheese safety or hygiene, which might involve understanding the role of lactic acid bacteria.

In short: While a doctor might have a general understanding of the process, it's unlikely they would be an expert in the specific biochemistry of lactose breakdown by lactic acid bacteria. This kind of knowledge is typically found in specialized fields like food science and microbiology.