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Food Science and Technology QUESTION #5987
Question 1
The function of 'cutting' the rennet curd into cubes in cheese making is to:
  • Add flavor compounds to the curd surface
  • Increase the surface area of curd to facilitate rapid and controlled whey expulsion (syneresis), with smaller cuts producing drier cheeses (e.g. Parmesan: pea-sized cubes; Camembert: large irregular cubes)✔️
  • Allow brine to penetrate the curd for salting
  • Mix starter culture evenly throughout the curd
Correct Answer Explanation
Curd cutting creates more surface area for whey drainage. Curd cube size directly determines final cheese moisture: smaller cuts \(\rightarrow\) more surface area \(\rightarrow\) faster whey expulsion \(\rightarrow\) lower moisture (hard cheeses like Parmesan: pea-sized cuts); larger cuts \(\rightarrow\) slower drainage \(\rightarrow\) higher moisture (soft cheeses like Camembert).