Step 1: Identify the core stages of cheesemaking. Cheesemaking involves acidifying milk, coagulating it, separating curds and whey, and ripening the cheese.
Step 2: Arrange the listed steps into the correct sequence for Roquefort production.
B. Lactic Acid Starter Culture Addition: Bacteria are introduced to the milk to initiate fermentation and acid development.
D. Curd Formation and Cutting: Following acidification (and rennet addition), the milk sets into a curd, which is then cut to promote whey drainage.
A. Penicillium roqueforti Inoculation: For Roquefort, the mold spores are introduced into the milk or mixed into the curd before pressing, occurring post-curd formation.
C. Hooping and Pressing: The curd is transferred to molds (hoops) to define the cheese's shape, and pressing removes additional whey.
\end{itemize}The correct order is B \(\rightarrow\) D \(\rightarrow\) A \(\rightarrow\) C, corresponding to option (2).