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Food Science and Technology QUESTION #5921
Question 1
The process of 'tempering' milk before cheese making refers to:
  • Adding rennet to cold milk to delay coagulation
  • Adjusting the temperature of pasteurized milk to the optimal coagulation temperature (\(30\text{–}32^{\circ}\text{C}\) for most cheeses)✔️
  • Standardizing the fat content to the desired level
  • Adding calcium chloride to improve rennet coagulation
Correct Answer Explanation
After pasteurization and cooling, milk must be tempered (warmed) to the coagulation temperature, typically \(28\text{–}35^{\circ}\text{C}\) depending on cheese variety. \(\text{CaCl}_2\) (\(0.01\text{–}0.02\%\)) is also commonly added to restore calcium ions lost during pasteurization and improve gel firmness.