Question:
Given below are the statements describing Mysost cheese
(A). Mysost is the ovine whey cheese mainly prepared from whey, currently produced in Norway
(B). Light to dark brown in colour which depends on amount of cream added to it and level of sugar caramelization
(C). By decreasing the boiling time, or cooking the product to thicker and more sliceable consistency, this can be made more spreadable
(D). The Mysost cheeses can keep their quality upto 6 months at 5 \(^{\circ}\text{C}\)
Choose the correct statement/s from the given options
Given below are the statements describing Mysost cheese
(A). Mysost is the ovine whey cheese mainly prepared from whey, currently produced in Norway
(B). Light to dark brown in colour which depends on amount of cream added to it and level of sugar caramelization
(C). By decreasing the boiling time, or cooking the product to thicker and more sliceable consistency, this can be made more spreadable
(D). The Mysost cheeses can keep their quality upto 6 months at 5 \(^{\circ}\text{C}\)
Choose the correct statement/s from the given options
(A). Mysost is the ovine whey cheese mainly prepared from whey, currently produced in Norway
(B). Light to dark brown in colour which depends on amount of cream added to it and level of sugar caramelization
(C). By decreasing the boiling time, or cooking the product to thicker and more sliceable consistency, this can be made more spreadable
(D). The Mysost cheeses can keep their quality upto 6 months at 5 \(^{\circ}\text{C}\)
Choose the correct statement/s from the given options
Show Hint
Whey cheeses like Mysost and Ricotta are excellent ways to utilize the protein and lactose left behind after primary cheese making.
Updated On: Jul 23, 2026
- (A), (B) and (C) only.
- (A), (B) and (D) only.
- (A), (B), (C) and (D).
- (B), (C) and (D) only.
Show Solution
Verified By Collegedunia
The Correct Option is B
Solution and Explanation
Step 1: Understanding the Concept:
Mysost is a unique Scandinavian whey cheese. Unlike traditional cheeses made from curd, whey cheeses are made by concentrating whey proteins and lactose through evaporation.
Step 2: Detailed Explanation:
- Statement (A): Mysost is traditionally a Norwegian whey cheese. While modern versions use bovine whey, "ovine" (sheep) whey was historically significant, and it is a defining product of Norway. Correct.
- Statement (B): The color of Mysost comes from the Maillard reaction (sugar-protein browning) and caramelization of lactose during the long evaporation process. Added cream affects the fat content and final hue. Correct.
- Statement (C): This statement is backwards. By increasing the boiling time and cooking to a higher solids content, the product becomes thicker and sliceable (like Gjetost). To make it more spreadable, the concentration is stopped earlier (lower solids). Thus, the statement is logically flawed in its phrasing. Incorrect.
- Statement (D): Due to high solids content and low moisture, these cheeses have excellent shelf life under refrigeration. Correct.
Based on the options provided in typical dairy technology literature, Statements A, B, and D are accurate descriptions of the product and its stability.
Step 3: Final Answer: (2) (A), (B) and (D) only.
Mysost is a unique Scandinavian whey cheese. Unlike traditional cheeses made from curd, whey cheeses are made by concentrating whey proteins and lactose through evaporation.
Step 2: Detailed Explanation:
- Statement (A): Mysost is traditionally a Norwegian whey cheese. While modern versions use bovine whey, "ovine" (sheep) whey was historically significant, and it is a defining product of Norway. Correct.
- Statement (B): The color of Mysost comes from the Maillard reaction (sugar-protein browning) and caramelization of lactose during the long evaporation process. Added cream affects the fat content and final hue. Correct.
- Statement (C): This statement is backwards. By increasing the boiling time and cooking to a higher solids content, the product becomes thicker and sliceable (like Gjetost). To make it more spreadable, the concentration is stopped earlier (lower solids). Thus, the statement is logically flawed in its phrasing. Incorrect.
- Statement (D): Due to high solids content and low moisture, these cheeses have excellent shelf life under refrigeration. Correct.
Based on the options provided in typical dairy technology literature, Statements A, B, and D are accurate descriptions of the product and its stability.
Step 3: Final Answer: (2) (A), (B) and (D) only.
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