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Author Question: The mold Penicillium roqueforti added to homogenized whole milk converts free fatty acids to smaller ... (Read 44 times)

anjilletteb

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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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Answer to Question 1

T

Answer to Question 2

F




anjilletteb

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Reply 2 on: Aug 19, 2018
Gracias!


Dnite

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Reply 3 on: Yesterday
Excellent

 

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