MyQuestionIcon

1

You visited us 1 times! Enjoying our articles? Unlock Full Access!

Microbes in Production of Cheese

Roquefort che...

Question

Roquefort cheese is ripened by using a _____.

A

Type of yeast

No worries! We‘ve got your back. Try BYJU‘S free classes today!

B

Fungus

Right on! Give the BNAT exam to get a 100% scholarship for BYJUS courses

C

Bacterium

No worries! We‘ve got your back. Try BYJU‘S free classes today!

D

Cyanobacteria

No worries! We‘ve got your back. Try BYJU‘S free classes today!

Open in App

Solution

The correct option is B
Fungus

'Roquefort cheese' is a type of blue cheese, which comes from the South of France. It is obtained from sheep milk. It is ripened by growing a specific fungi, i.e. Penicillium roqueforti which gives them a particular flavour.

Suggest Corrections

thumbs-up

0

Similar questions

Roquefort cheese is ripened by using a _____.

Q. 'Roquefort cheese' is ripened by using a

Q. How many of the following statements are incorrect?
(A) The large holes in ‘Swiss cheese’ are due to production of a large amount of carbon dioxide.
(B) Toddy is made by fermenting sap from palms.
(C) The ‘Roquefort cheese’ is ripened by growing a specific fungus on them.
(D) Beer is manufactured by distillation of fermented grape juice.

Q. Read the following statements (A-D).
(A) The large holes in ‘Swiss cheese’ are due to production of a large amount of carbon dioxide.
(B) Toddy is made by fermenting sap from palms.
(C) The ‘Roquefort cheese’ are ripened by growing a specific fungi on them.
(D) Beer is manufactured by distillation of fermented grape juice.
How many statements are incorrect?

Q. Assertion: Penicillium roqueforti is used during the production of Roquefort cheese
Reason: Penicillium roqueforti is an unicellular fungus which imparts a particular flavour to Roquefort cheese

View More

Join BYJU'S Learning Program

similar_icon

Related Videos

lock

Microbes in Food and Beverage

BIOLOGY

Watch in App

explore_more_icon

Explore more

Microbes in Production of Cheese

Standard XII Biology

Join BYJU'S Learning Program

CrossIcon