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Food Science and Technology QUESTION #5983
Question 1
The 'Cook' step in cheddar cheese making (heating curd-whey mixture to \(38\text{–}40^{\circ}\text{C}\)) serves primarily to:
  • Add cheddar flavor compounds
  • Promote syneresis (whey expulsion from curd) by stimulating casein matrix contraction and increasing starter culture activity✔️
  • Melt fat within the curd to achieve required fat content
  • Activate rennet for further coagulation
Correct Answer Explanation
The cooking/scalding step (heating to \(38\text{–}40^{\circ}\text{C}\) at \(1^{\circ}\text{C}/5\text{–}10\;\text{min}\)) in cheddar making promotes: syneresis — heat causes casein gel to contract expelling whey (moisture control is critical); and stimulates thermophilic starters while contributing to final curd texture and elasticity.