Matching
Definition choices:
-Fresh cheese
A) A cheese aged for a very short period, containing 50-75% moisture.
B) A cheese that is not aged, containing greater than 80% moisture.
C) A cheese aged for varied periods of time, containing 30-40% moisture.
D) A cheese aged for varied periods of time, containing 40-50% moisture.
E) A cheese aged for the longest period of time, containing approximately 30% moisture.
Correct Answer:
Verified
Q36: Most semi-hard and hard cheeses reach their
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Q38: The chemical composition of cheese determines the
Q40: Which of the following represents the time
Q40: The mold Penicillium roqueforti added to homogenized
Q41: Cheese should be both frozen and thawed
Q42: Matching
Definition choices:
-Soft 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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