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Food Science and Technology QUESTION #5945
Question 1
The 'proteolysis index' in cheese ripening is correctly defined as:
  • \(\text{PI} = \dfrac{\text{Water-Soluble Nitrogen}}{\text{Total Nitrogen}} \times 100\), indicating extent of proteolysis✔️
  • The total amount of rennet added per vat
  • The percentage of casein converted to whey proteins
  • The \(\text{pH}\) of the cheese after ripening
Correct Answer Explanation
The proteolysis index (PI) \(= \dfrac{\text{WSN}}{\text{TN}} \times 100\). Young cheddar PI \(\approx 10\text{–}15\%\); mature cheddar PI \(\approx 25\text{–}35\%\). High PI correlates with softer texture and stronger flavor development.