Question

Cheese ripening index is measured by :

• A. % soluble lactose
• B. % soluble nitrogen
• C. % FFAs
• D. % soluble calcium

Hint:

Ripening = Proteolysis → always linked with soluble nitrogen.

Answer 1

The Correct Option is B

Concept: Cheese ripening involves biochemical changes including proteolysis, lipolysis, and flavor development.

Step 1: Proteolysis.

• Breakdown of proteins into peptides and amino acids

Step 2: Measurement.
Extent of proteolysis is measured by:
• Soluble nitrogen fraction

Step 3: Ripening index.
\[ \text{Ripening Index} = \frac{\text{Soluble Nitrogen}}{\text{Total Nitrogen}} \times 100 \]

Step 4: Conclusion.
Thus, measured by % soluble nitrogen.