[Answered] The mold Penicillium roqueforti added to homogenized whole milk converts free fatty acids to smaller ...

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Author Question: The mold Penicillium roqueforti added to homogenized whole milk converts free fatty acids to smaller ... (Read 89 times)

anjilletteb

Hero Member
Posts: 569

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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Marked as best answer by a Subject Expert

Bigfoot1984

Sr. Member
Posts: 321

Reply #1 on: Aug 19, 2018

Answer to Question 1

T

Answer to Question 2

F

anjilletteb

Member
Posts: 569

Reply 2 on: Aug 19, 2018

TYSM

bassamabas

Member
Posts: 294

Reply 3 on: Yesterday

Gracias!

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