It is correct to cut the mold off most soft, unripened cheeses as long as you go out one inch from the moldy area.
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Q18: Which of the following is not a
Q19: The curd produced by acid has a
Q20: Currently the Food and Drug Administration (FDA)requires
Q21: Cheese often browns and darkens during heating
Q21: _ tends not to oil off during
Q22: A tough, grainy cheese texture results from
Q28: Grading of cheese is related to the
A)
Q29: The amount of fat in the cheese
Q36: Most cheeses should be stored in the
A)
Q37: Not all cheese shreds uniformly, which may
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