Roquefort cheese is a cheese that is obtained from sheep milk. Penicillium roqueforti was mainly used for the production of cheese in France. It is a common saprophytic fungus that has application in industrial production. The peculiar characteristics of the cheese include white, tangy, crumbly, and slightly moist, with distinctive veins of ...

Assertion: Penicillium roqueforti is used during the production of Roquefort cheese Reason: Penicillium roqueforti is an unicellular fungus which imparts a particular flavour to Roquefort cheese

(A) The large holes in ‘Swiss cheese’ are due to production of a large amount of carbon dioxide. (B) Toddy is made by fermenting sap from palms. (C) The ‘Roquefort cheese’ is ripened by growing a specific fungus on them. (D) Beer is manufactured …

Camembert is a soft and creamy type of cheese. Penicillium camemberti is a species of fungus. There are colonies of P. camemberti on these cheese which forms a hard and white coloured crust. This leads to the ripening of the cheese. The fungus is responsible for giving the cheese a particular type of taste.

The major industrial use of this fungus is the production of blue cheese, flavouring agents, antifungals, polysaccharides, proteases and other enzymes. The fungus has been a constituent of roquefort, stilton, Danish blue, cabrales and other blue cheese.

Cheese is one of the oldest milk products prepared with the help of microbes.The curd is separated from liquid part or whey to form cheese. Dosa, Upma are fermented preparation of rice and black gram. The two are allowed to ferment for 3-12 hours with air borne Leuconostoc and Streptococcus species of bacteria. Toddy is a traditional drink of ...

'Roquefort cheese' is a sheep milk blue cheese, which comes from the South of France. It is ripened by growing a specific fungi, i.e. Penicillium roqueforti which gives it a particular flavour.

(A) The large holes in ‘Swiss cheese’ are due to production of a large amount of carbon dioxide. (B) Toddy is made by fermenting sap from palms. (C) The ‘Roquefort cheese’ are ripened by growing a specific fungi on them. (D) Beer is manufactured by distillation of fermented grape juice. How many statements are incorrect?

Penicillium roqueforti and P. camemberti are used in the preparation of cheese. These fungi belong to class

Cheese is one of the fermented preparation of milk. They are said to be hard, semi-hard and soft based on their water content. Cheese are of various types; Swiss cheese (S), Camembert cheese (C) and Roquefort cheese (R). Select the correct options of the given type of cheese w.r.t their increasing water content.