Question

Body and texture of cheese is mainly contributed by:

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

Hint:

Remember that proteins (caseins) form the physical scaffolding of cheese.
Therefore, any structural modification to this scaffolding (which is proteolysis) directly governs cheese texture and body.

Answer 1

The Correct Option is A

Step 1: Understanding the Concept:
During cheese ripening, primary biochemical pathways—glycolysis, lipolysis, and proteolysis—break down milk constituents to develop the characteristic flavors and textures of the cheese.

Step 3: Detailed Explanation:
1. Cheese consists of a continuous three-dimensional network of paracasein (protein) matrix trapping fat and moisture.
2. Proteolysis (the breakdown of proteins by coagulants, starter cultures, and non-starter enzymes) is the most critical event determining cheese body and texture.
3. As ripening progresses, proteolysis breaks down the rigid intact casein network into smaller peptides and amino acids, which weakens the matrix structure and softens the cheese body, giving it a smooth and pliable texture.
4. While fat acts as a lubricant and softener, the fundamental structural changes and texture development are driven by proteolysis.

Step 4: Final Answer
The correct option is (A).