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Food Science and Technology QUESTION #5885
Question 1
Cheddar cheese ripening involves proteolysis primarily by which agents?
  • Only rennet residual in the curd
  • Residual chymosin, plasmin, and starter/non-starter bacterial proteases✔️
  • Whey protein denaturation products
  • Exogenous lipases added during pressing
Correct Answer Explanation
Cheddar ripening (proteolysis) involves: residual chymosin cleaving \(\alpha_{s1}\)-casein; plasmin (alkaline milk protease) acting on \(\beta\)-casein; starter LAB peptidases; and NSLAB. This produces peptides and free amino acids contributing to flavor and texture.