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Food Science and Technology QUESTION #5956
Question 1
The 'cheddaring' process in cheddar cheese making refers to:
  • Adding cheddar-specific starter cultures
  • Piling the curd slabs and turning them repeatedly to expel whey through self-compression, allowing lactic acid fermentation to continue (pH drops from \(\approx 6.1\) to \(5.4\)) and curd to mat and develop plasticity✔️
  • Pressing cheddar in hoops at high pressure for 24 hours
  • Waxing and coating the cheese wheels for ripening
Correct Answer Explanation
Cheddaring: after whey drainage, curd is cut into slabs stacked \(2\text{–}4\) high and turned every \(15\) minutes for \(60\text{–}90\) minutes at \(35\text{–}38^{\circ}\text{C}\). Acid development continues (\(\text{pH}\) drops from \(\approx 6.1\) to \(5.4\)) and the curd's own weight expels residual whey.