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KCET · BIOLOGY · STD 12 - 8. Microbes in Human Welfare

Roquefort cheese' is ripened by using a

  1. A bacterium
  2. B type of yeast
  3. C cyanobacteria
  4. D fungus
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Answer & Solution

Correct Answer

(D) fungus

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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.