Ripening of blue veined cheese by which microorganism
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Answer:
Penicillium roqueforti
Explanation:
The unique ripening of blue-veined cheeses comes from the mold spores Penicillium roqueforti or P. glaucum, which are added to the milk or to the curds before pressing and are activated by air. Air is introduced by “needling” the cheese with a device that punches about 50 small holes into the top.
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