14.
Roquefort cheese and Bleu cheese are given their characteristic appearance and
flavor by:
a.
Yeasts.
b.
Enzymes.
c.
Molds.
d.
Bacteria.
15.
Which of the following can grow at a temperature of 20 F. and a moisture
content of 10%?
a.
Enzymes.
b.
Molds.
c.
Yeasts.
16.
In relation to their tolerances for extremes of sugar, salt, acid, moisture, and
temperature, yeasts occupy a range _______________ those of bacteria and
molds.
a.
In between.
b.
Higher than.
c.
Lower than.
17.
Select the item below that is an organic catalyst.
a.
Bacteriophage.
b.
Mold.
c.
Yeasts.
d.
Enzyme.
e.
Rickettsia.
MD0703
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