Question

Given below are two statements:
Statement (I): Ripening of Camembert and Brie is characterized by softening of the texture from surface towards the centre
Statement (II): Softening of the texture is due to the increase in pH, proteolysis and diffusion and migration of calcium phosphate to the surface.
In light of the above statements, choose the most appropriate answer from the options given below.

• A. Both Statement (I) and Statement (II) are correct
• B. Both Statement (I) and Statement (II) are incorrect
• C. Statement (I) is correct but Statement (II) is incorrect
• D. Statement (I) is incorrect but Statement (II) is correct

Hint:

Surface-ripened soft cheeses exhibit centripetal ripening (softening from the outside inward) driven by:
1. Lactate consumption by mold \(\rightarrow\) Surface pH increases.
2. Calcium phosphate migration from center to surface \(\rightarrow\) Core destabilizes.
3. Proteolysis of caseins \(\rightarrow\) Texture softens.

Answer 1

The Correct Option is A

Step 1: Understanding the Concept:
Camembert and Brie are classic examples of surface-ripened soft cheeses.
Their ripening is driven by the growth of molds, particularly Penicillium camemberti, which colonize the outer surface of the cheese block and secrete active extracellular enzymes.

Step 2: Detailed Explanation:
Let us evaluate both statements:
-Statement (I): "Ripening of Camembert and Brie is characterized by softening of the texture from surface towards the centre."
This statement is correct.
Because the ripening molds grow on the outer surface, their enzymes diffuse slowly from the outside inward.
This results in a characteristic centripetal ripening pattern, where the cheese softens from the surface toward the center.
-Statement (II): "Softening of the texture is due to the increase in pH, proteolysis and diffusion and migration of calcium phosphate to the surface."
This statement is correct.
During ripening, the mold metabolizes lactic acid into carbon dioxide and water and produces ammonia from amino acid deamination, raising the surface pH.
This pH gradient causes soluble calcium phosphate to migrate from the acidic center toward the alkaline surface, destabilizing the casein matrix in the interior.
At the same time, highly active extracellular proteases produced by the mold hydrolyze caseins into soluble peptides, softening the cheese structure.
Therefore, both Statement (I) and Statement (II) are correct.

Step 3: Final Answer:
Both Statement (I) and Statement (II) are correct, which corresponds to Option (A).