Factors influencing the mold growth on cheese Quiz

Air pressure does not directly influence mold growth on cheese.

Fresh cheeses are more prone to mold growth due to their higher moisture content.

Penicillium mold commonly grows on cheese and contributes to its flavor.

High moisture content promotes mold growth on cheese.

Vacuum sealing is recommended to minimize mold growth on cheese during storage.

Parmesan cheese is less susceptible to mold growth due to its low moisture content.

Temperatures between 70-80°F (21-27°C) provide optimal conditions for mold growth on cheese.

Air circulation facilitates the spread of mold spores, promoting their growth on cheese.

Salt draws moisture, creating an inhospitable environment for mold growth on cheese.

The protective rind formed on certain cheeses to prevent mold growth is called a 'bloom.'

UV radiation exposure does not contribute to the formation of mold spores on cheese.

The intentional introduction of mold cultures to cheese during production is called inoculation.

Lactic acid inhibits mold growth in cheese.

Excessive mold growth makes cheese unsafe for consumption.

Mold deteriorates cheese quality primarily through microbial activity.

Airborne spores are the primary source of mold contamination in cheese production facilities.

Aging inhibits mold growth during cheese production.

Mold affects cheese texture primarily through the production of enzymes.