Question

Body and texture of cheese is contributed by:

• A. Proteolysis
• B. Lipolysis
• C. Lactose fermentation
• D. Fat

Hint:

Proteolysis: affects cheese body and texture.
Important for cheese quality.
Protein breakdown.

Answer 1

The Correct Option is A

Step 1: Understanding the Concept:
Cheese body and texture are important quality attributes.
Specific processes contribute to them.
Step 2: Key Formula or Approach:
No specific formula.
Need to know the cheese ripening processes.
Step 3: Detailed Explanation:
Proteolysis contributes to the body and texture of cheese.
It breaks down proteins and affects structure.
Lipolysis affects flavour.
Lactose fermentation affects acidity.
Fat affects mouthfeel.
Thus, proteolysis is the correct answer.
Step 4: Final Answer:
Proteolysis contributes to body and texture.
Hence, the correct option is (A). \bigskip