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.

Question

Want to see the full answer?

Answer 1

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.

Expert Solution & Answer

Want to see the full answer?

Check out a sample textbook solution

See solution

Students have asked these similar questions

Which fungal genus is often used in cheese making?

Which fungus is used for flavoring cheese?

Why is the large surface area of the mycelium essential for nutrient acquisition by fungi?

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.

Expert Solution & Answer

Want to see the full answer?

Check out a sample textbook solution

See solution

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.

Expert Solution & Answer

Want to see the full answer?

Check out a sample textbook solution

See solution

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.

Expert Solution & Answer

Want to see the full answer?

Check out a sample textbook solution

See solution

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.

Answer 8

Expert Solution & Answer

Answer 9

Expert Solution & Answer

Answer 10

Want to see the full answer?

Check out a sample textbook solution

See solution

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

Concept explainers

Want to see the full answer?

Chapter 41 Solutions