The enzyme that is used in the coagulation of cheese is called chymosin.
Correct Answer:
Verified
Q30: The major problem with freezing cheese is
Q31: What determines whether a cheese can be
Q32: Cheese that is kept too long can
Q33: The concentration of calcium phosphate and the
Q34: Fat is the single determiner of the
Q36: Most semi-hard and hard cheeses reach their
Q37: The flavor of a cheese becomes milder
Q38: The chemical composition of cheese determines the
Q40: The mold Penicillium roqueforti added to homogenized
Q40: Which of the following represents the time
Unlock this Answer For Free Now!
View this answer and more for free by performing one of the following actions
Scan the QR code to install the App and get 2 free unlocks
Unlock quizzes for free by uploading documents