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Author Question: The mold Penicillium roqueforti added to homogenized whole milk converts free fatty acids to smaller ... (Read 75 times)

anjilletteb

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on: Aug 19, 2018
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.
  Indicate whether the statement is true or false

Question 2

The flavor of a cheese becomes milder with aging.
  Indicate whether the statement is true or false


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Bigfoot1984

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Reply #1 on: Aug 19, 2018
Answer to Question 1

T

Answer to Question 2

F


anjilletteb

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Reply 2 on: Aug 19, 2018
Wow, this really help

xiazhe

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Reply 3 on: Yesterday
Great answer, keep it coming :)

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