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Author Question: The mold Penicillium roqueforti added to homogenized whole milk converts free fatty acids to smaller ... (Read 79 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
Thanks for the timely response, appreciate it

nanny

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Reply 3 on: Yesterday
Wow, this really help

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