True/False
The mold Penicillium roqueforti added to homogenized whole milk converts free fatty acids to smaller compounds, which impart the characteristic tangy flavor to blue cheese.
Correct Answer:
Verified
Correct Answer:
Verified
Related Questions
Q15: If a cheese you are sampling has
Q16: It is correct to cut the mold
Q17: The concentration of calcium phosphate and the
Q18: _ creates the veins found in blue
Q19: Describe the many ways that cheese can
Q21: Processed cheese is a cheese made<br>A) from
Q22: This type of cheese is commonly selected
Q23: The chemical composition of a cheese determines
Q24: Cheeses are classified by all of the
Q25: The chemical composition of cheese determines the