Question

Functions of salt in cheese.
A. Completes the further removal of whey
B. Hardening and shrinking of curd
C. Suppress the growth of undesirable non-starter microorganism
D. Increases water activity of cheese curd
E. Checking undesirable fermentation
Choose the correct answer.

• A. A, B, C, E only
• B. A, B, C, D only
• C. A, B, C only
• D. B, C only

Hint:

Salt in cheese = preservation + texture control.

Answer 1

The Correct Option is A

Concept: Salt plays multiple roles in cheese manufacture affecting texture, flavour, and microbial stability.

Step 1: Whey removal.

• Salt promotes syneresis
• Helps expel whey from curd

Step 2: Texture.

• Causes curd shrinkage
• Improves firmness

Step 3: Microbial control.

• Inhibits unwanted microorganisms

Step 4: Fermentation control.

• Regulates starter culture activity

Step 5: Water activity.

• Salt reduces water activity, not increases Conclusion: A, B, C, E correct.