Cheese, a dairy product derived from milk, is produced in a very wide range of flavors and textures by coagulation of the milk protein. Most cheeses are produced by fermentation of the fungus Mucor miehei. Some other molds which are used in making cheese are Penicillium roqueforti and Penicillium camemberti.

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Chapter 41.5, Problem 4CC

Summary Introduction

Cheese, a dairy product derived from milk, is produced in a very wide range of flavors and textures by coagulation of the milk protein. Most cheeses are produced by fermentation of the fungus Mucor miehei. Some other molds which are used in making cheese are Penicillium roqueforti and Penicillium camemberti.

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Answer 2

Question

Chapter 41.5, Problem 4CC

Summary Introduction

Cheese, a dairy product derived from milk, is produced in a very wide range of flavors and textures by coagulation of the milk protein. Most cheeses are produced by fermentation of the fungus Mucor miehei. Some other molds which are used in making cheese are Penicillium roqueforti and Penicillium camemberti.

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Answer 3

Question

Chapter 41.5, Problem 4CC

Summary Introduction

Cheese, a dairy product derived from milk, is produced in a very wide range of flavors and textures by coagulation of the milk protein. Most cheeses are produced by fermentation of the fungus Mucor miehei. Some other molds which are used in making cheese are Penicillium roqueforti and Penicillium camemberti.

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Answer 4

Question

Chapter 41.5, Problem 4CC

Summary Introduction

Cheese, a dairy product derived from milk, is produced in a very wide range of flavors and textures by coagulation of the milk protein. Most cheeses are produced by fermentation of the fungus Mucor miehei. Some other molds which are used in making cheese are Penicillium roqueforti and Penicillium camemberti.

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Answer 5

Chapter 41.5, Problem 4CC

Summary Introduction

Cheese, a dairy product derived from milk, is produced in a very wide range of flavors and textures by coagulation of the milk protein. Most cheeses are produced by fermentation of the fungus Mucor miehei. Some other molds which are used in making cheese are Penicillium roqueforti and Penicillium camemberti.

Answer 6

Chapter 41.5, Problem 4CC

Summary Introduction

Cheese, a dairy product derived from milk, is produced in a very wide range of flavors and textures by coagulation of the milk protein. Most cheeses are produced by fermentation of the fungus Mucor miehei. Some other molds which are used in making cheese are Penicillium roqueforti and Penicillium camemberti.

Answer 7

Chapter 41.5, Problem 4CC

Summary Introduction

Cheese, a dairy product derived from milk, is produced in a very wide range of flavors and textures by coagulation of the milk protein. Most cheeses are produced by fermentation of the fungus Mucor miehei. Some other molds which are used in making cheese are Penicillium roqueforti and Penicillium camemberti.

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Answer 11

Ch. 41.1 - What are some intrinsic factors that influence...Ch. 41.1 - How would the spoilage of bread differ from that...Ch. 41.1 - Why do sausage and other ground meat products...Ch. 41.1 - What extrinsic factors can determine whether food...Ch. 41.2 - MICRO INQUIRY Canned products such as vegetable...Ch. 41.2 - Prob. 1CC Ch. 41.2 - What types of chemicals can be used to preserve...Ch. 41.2 - What cellular component does HHP target? What is...Ch. 41.2 - How does nisin function? What bacterial genus...Ch. 41.2 - Prob. 5CC

Solution Summary: The author explains that most cheeses are produced by fermentation of the fungus Mucor miehei and uses molds to enhance the cheese. Spores of Penicillium roqueforti are added

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