how the Roquefort cheese is rippend?
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Roquefort cheese, is a blue-veined cheese made in France from raw sheeps' milk inoculated with Penicillium roqueforti spores. It undergoes extensive proteolysis, 50% water-soluble nitrogen in total nitrogen (WSN/TN) and lipolysis, 8–10% of total fatty acids after 5 months of ripening.
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Roquefort cheese is rippened by growing the fungus penicillin roqueforti on them , which give them a particular flavour .
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