Cheese should be both frozen and thawed as quickly as possible for the best quality.
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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: Which of the following represents the time
Q40: The mold Penicillium roqueforti added to homogenized
Q42: Matching
Definition choices:
-Soft cheese
A)A cheese aged for a
Q43: Matching
Definition choices:
-Fresh cheese
A)A cheese aged for a
Q44: Matching
Definition choices:
-Semi-hard cheese
A)A cheese aged for a
Q45: Matching
Definition choices:
-Very hard cheese
A)A cheese aged for
Q46: Matching
Definition choices:
-Hard cheese
A)A cheese aged for a
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