Which of the following is true about cheeses?
(a) To encourage growth throughout cheese mass
(b) Fatty acids and ketones give rise to the sharp, peppery flavor of cheese
(c) It is a common practice to pierce the pressed cheese when it is placed in a curing room
(d) All of the mentioned
The question was asked in an interview for internship.
My enquiry is from Principles of Food Preservation by Fermentation-1 in chapter Principles of Semi-Moist Foods, Principles of Food Preservation by Fermentation, Principles of Food Pickling and Curing and Principles of Food Storage Stability of Food Engineering