The flavour of ripened cheeses is due to the addition of compounds from sweaty human feet. the action of acids on fats in the milk. the action of enzymes derived from added microorganisms on fats, proteins and lactose. the action of rennet on milk proteins. live viruses digesting milk proteins during the aging process.
The flavour of ripened cheeses is due to the addition of compounds from sweaty human feet. the action of acids on fats in the milk. the action of enzymes derived from added microorganisms on fats, proteins and lactose. the action of rennet on milk proteins. live viruses digesting milk proteins during the aging process.
Related questions
Question
100%
Health Science Question:
Answer in 15 minutes not more than that ASAP-
Answer correctly and read the question correctly, I do not need an explanation to why these are the correct answer, I just would like the key answer please and thank you. If the question is done correctly, I will write a very wonderful and long review about you!
Transcribed Image Text:The flavour of ripened cheeses is due to
the addition of compounds from sweaty human feet.
the action of acids on fats in the milk.
the action of enzymes derived from added microorganisms on fats, proteins and
lactose.
the action of rennet on milk proteins.
live viruses digesting milk proteins during the aging process.
Expert Solution
This question has been solved!
Explore an expertly crafted, step-by-step solution for a thorough understanding of key concepts.
Step by step
Solved in 4 steps
