KCET · BIOLOGY · STD 12 - 8. Microbes in Human Welfare
Roquefort cheese' is ripened by using a
- A bacterium
- B type of yeast
- C cyanobacteria
- D fungus
Answer & Solution
Correct Answer
(D) fungus
Step-by-step Solution
Detailed explanation
(D) fungus,
Cheese can be classified on the basis of their texture or hardness and ripening. Roquefort cheese is a semisoft cheese. In this cheese, spores of fungus Penicillium roqueforti are added to the curd before final stages of cheese production.
Cheese can be classified on the basis of their texture or hardness and ripening. Roquefort cheese is a semisoft cheese. In this cheese, spores of fungus Penicillium roqueforti are added to the curd before final stages of cheese production.
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