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Food Science and Technology QUESTION #5882
Question 1
In cheese making, coagulation of milk by rennet involves:
  • Reduction of pH by lactic acid bacteria
  • Proteolytic cleavage of \(\kappa\)-casein by chymosin at the \(\text{Phe}_{105}\text{–Met}_{106}\) bond✔️
  • Calcium precipitation of whey proteins
  • Denaturation of \(\beta\)-lactoglobulin by heat
Correct Answer Explanation
Chymosin specifically cleaves \(\kappa\)-casein at the \(\text{Phe}_{105}\text{–Met}_{106}\) peptide bond, releasing the hydrophilic glycomacropeptide (GMP) into whey. This removes steric stabilization of casein micelles, allowing calcium-mediated aggregation and gel formation.