Roquefort cheese is formed by ripening with the fungi:
- APropionibacterium sharmanii
- BPenicillium roqueforti
- CPropionibacterium roqueforti
- DPenicillium sharmanii
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Similar Questions
Match the following columns:
Column-$I$ Column-$II$ $(a)$ Pectinase and Protease $(1)$ Clot buster $(b)$ Streptokinase $(2)$ Immunosuppressive agent $(c)$ Cyclosporin $A$ $(3)$ Clarifying fruit juices $(d)$ Lipase $(4)$ Removing oily stains
| Column-$I$ | Column-$II$ |
| $(a)$ Pectinase and Protease | $(1)$ Clot buster |
| $(b)$ Streptokinase | $(2)$ Immunosuppressive agent |
| $(c)$ Cyclosporin $A$ | $(3)$ Clarifying fruit juices |
| $(d)$ Lipase | $(4)$ Removing oily stains |
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