Question

Arrange the following in Ascending order with respect to the time taken during ripening of cheese:
A. Proteolysis
B. Lactose fermentation
C. Free fatty acid production
D. Alcohol production
Choose the correct answer from the options given below

• A. A, B, C, D
• B. B, A, C, D
• C. C, D, A, B
• D. C, A, B, D

Hint:

Lactose fermentation (glycolysis) is always the first biochemical pathway to complete (within hours), while the synthesis of volatile flavor compounds like alcohols occurs last.

Answer 1

The Correct Option is B

Step 1: Understanding the Concept:
Cheese ripening involves sequential biochemical changes (glycolysis, proteolysis, and lipolysis) catalyzed by milk enzymes, rennet, and starter culture enzymes over time.

Step 2: Detailed Explanation:
Let us arrange the processes by the time they take to initiate and reach completion during ripening:

• 1. Lactose Fermentation (B): The fastest process. Starter cultures ferment nearly all residual lactose into lactic acid within the first 24 to 72 hours of cheese making.

• 2. Proteolysis (A): Begins early during the first few weeks of ripening. Residual coagulant (chymosin) and milk enzymes break down caseins into smaller peptides.

• 3. Free Fatty Acid Production (C): Lipolysis is a slower process where milk fats are hydrolyzed into free fatty acids, typically requiring several weeks to months to become pronounced.

• 4. Alcohol/Volatile Ester Production (D): The slowest process. The synthesis of complex secondary volatile flavor compounds (alcohols, esters, and aldehydes) from amino acid and fatty acid metabolism occurs late in the ripening process, taking several months to years.
Thus, the ascending order of time taken is B \(\rightarrow\) A \(\rightarrow\) C \(\rightarrow\) D.

Step 3: Final Answer
The correct ascending order is B, A, C, D.