During ripening of cheese by Penicillium roqueforti the characteristic aroma is because of
Reveal answer
Fill a bubble to check yourself
Keep practicing — related questions
- Which of the following microorganisms is used in the manufacturing of smear-ripened cheese?
- The microorganism used to ripen the surfaces of sausages is
- French characteristics should be understood and respected to achieve successful business negotiations. From...
- Casu Marzu is a cheese made from sheep’s milk that has cheese flies purposely added.
- True or False? A reference characteristic will use the SID table and master data table of the referred char...
- Which of the following statements are FALSE? 1. Double fertilisation is a characteristic of gymnosperms. 2....
- Water, milk, kerosene, etc. are liquids having various characteristics. Which of the following is not a cha...
- Traditional French Brie and Camembert cheeses are made with raw milk. The enzymes of which among the follow...