Ripened cheeses such as Swiss and cheddar are not suitable for lactase-deficient individuals.
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Q22: Roquefort and blue are examples of cheese
Q23: The concentration of calcium phosphate and the
Q24: Cheeses with lower fat and higher moisture
Q25: Ripened cheeses spoil sooner than unripened, softer
Q26: It is correct to cut the mold
Q28: Grading of cheese is related to the
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Q29: The amount of fat in the cheese
Q30: The _ of a cheese determines whether
Q31: If a cheese you are sampling has
Q32: Which of the following are the two
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