Question:
Given below are two statements
Statement I: For the manufacture of good quality Cheddar cheese ,the fresh curd should have optimum moisture, pH, starter organisms and salt to moisture ratio.
Statement II: For the development of good flavour and body & texture in Cheddar cheese, the cheese should be ripened at appropriate temperature and humidity.
In light of the above statements, choose the correct answer from the options given below
Given below are two statements
Statement I: For the manufacture of good quality Cheddar cheese ,the fresh curd should have optimum moisture, pH, starter organisms and salt to moisture ratio.
Statement II: For the development of good flavour and body & texture in Cheddar cheese, the cheese should be ripened at appropriate temperature and humidity.
In light of the above statements, choose the correct answer from the options given below
Statement I: For the manufacture of good quality Cheddar cheese ,the fresh curd should have optimum moisture, pH, starter organisms and salt to moisture ratio.
Statement II: For the development of good flavour and body & texture in Cheddar cheese, the cheese should be ripened at appropriate temperature and humidity.
In light of the above statements, choose the correct answer from the options given below
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The quality of Cheddar cheese is determined by two successive phases: proper composition of the fresh curd (Statement I) and controlled environmental conditions during the subsequent ripening phase (Statement II).
Updated On: Aug 7, 2026
- Both Statement I and Statement II are true
- Both Statement I and Statement II are false
- Statement I is true but Statement II is false
- Statement I is false but Statement II is true
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Verified By Collegedunia
The Correct Option is A
Solution and Explanation
Step 1: Understanding the Concept:
The manufacture of Cheddar cheese is a highly controlled process consisting of curd preparation followed by a prolonged ripening (curing) period.
The final quality of Cheddar cheese depends on the composition of the fresh curd and the environmental conditions maintained during ripening.
Step 2: Detailed Explanation:
Statement I describes the compositional requirements of the fresh curd before ripening.
For Cheddar cheese to ripen properly, the fresh curd must have:
1. Optimum moisture (typically 36% to 39%) to support biochemical reactions.
2. Optimum pH (5.0 to 5.2) to control enzyme activity.
3. A high population of active starter organisms to drive proteolysis.
4. A proper salt-to-moisture ratio (approximately 4.0% to 6.0%) to regulate microbial growth and enzyme activity.
If any of these parameters are off, the cheese will develop body and flavor defects during storage.
Thus, Statement I is true.
Statement II describes the environmental conditions required during ripening.
Cheddar cheese is a ripened variety that requires months of storage to develop its characteristic sharp flavor and smooth, firm body.
This development is driven by slow proteolysis, lipolysis, and glycolytic reactions catalyzed by enzymes from the milk, rennet, and starter cells.
These reactions require controlled temperature (typically 4$^\circ$C to 10$^\circ$C) and relative humidity (85% to 90%) to prevent drying out or mold growth.
Thus, Statement II is true.
Therefore, both statements are true.
Step 3: Final Answer
Both Statement I and Statement II are true.
The manufacture of Cheddar cheese is a highly controlled process consisting of curd preparation followed by a prolonged ripening (curing) period.
The final quality of Cheddar cheese depends on the composition of the fresh curd and the environmental conditions maintained during ripening.
Step 2: Detailed Explanation:
Statement I describes the compositional requirements of the fresh curd before ripening.
For Cheddar cheese to ripen properly, the fresh curd must have:
1. Optimum moisture (typically 36% to 39%) to support biochemical reactions.
2. Optimum pH (5.0 to 5.2) to control enzyme activity.
3. A high population of active starter organisms to drive proteolysis.
4. A proper salt-to-moisture ratio (approximately 4.0% to 6.0%) to regulate microbial growth and enzyme activity.
If any of these parameters are off, the cheese will develop body and flavor defects during storage.
Thus, Statement I is true.
Statement II describes the environmental conditions required during ripening.
Cheddar cheese is a ripened variety that requires months of storage to develop its characteristic sharp flavor and smooth, firm body.
This development is driven by slow proteolysis, lipolysis, and glycolytic reactions catalyzed by enzymes from the milk, rennet, and starter cells.
These reactions require controlled temperature (typically 4$^\circ$C to 10$^\circ$C) and relative humidity (85% to 90%) to prevent drying out or mold growth.
Thus, Statement II is true.
Therefore, both statements are true.
Step 3: Final Answer
Both Statement I and Statement II are true.
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