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Food Science and Technology QUESTION #5949
Question 1
The purpose of 'salting' in cheese making serves which functions?
  • Flavor enhancement only
  • Flavor development, moisture control (osmotic extraction of residual whey), rind formation, antimicrobial preservation, and enzyme activity regulation✔️
  • Acceleration of lactic acid fermentation
  • Prevention of fat separation during pressing
Correct Answer Explanation
Salt in cheese plays multiple roles: (1) flavor; (2) moisture control — osmotic extraction of residual whey; (3) microbial control — inhibits spoilage organisms and pathogens; (4) rind formation — surface dehydration; (5) enzyme modulation — controls proteolysis rate during ripening.