Whats the diffrence between strawberry mold and cheese mold?

Question

its me again and i have two more questions from my science project. 1: Why didn't the cheese produce mold as fact as the strawberries? 2: Theres one strawberry that didn't produce mold as fast as the other two. Why do you think that it didn't? Could it havehad some kind of root rot?

Answer 1

First fruit actively softens and makes itself sweeter by breaking down its own structure and stored carbohydrates into sugar. At the same time it develops its color to indicate it is ripening by becoming soft and sweet. This signals fruit eaters it is time to spread those seeds. This process make the carbon readily available for fungal growth as well as desirable to us. Strawberries have lots of water so are good growth mediums for fungal spores to germinate on. Why one berry rotted later could relate to its stage of ripening. Fruit actively blocks pathogens in until it is well into the ripening process.

To have root rot you must have a plant in very wet soil. Roots need air but in very wet soil for a long period they begin to fail and diseases invade the plant.

Milk has proteins as well as some carbohydrates & fat but the fungus needs a ready carbon source more. The fungus does not need much protein compared to an animal it does need the carbohydrates & fat.  Proteins break down into amino acids and ammonia that are not as good a growth medium. A fungus needs a moist place so if the cheese was dry it is not as good a place to grow as a strawberry.