Question:
Salt-in-moisture (S/M), plays a number of roles in cheeses. Read the below given statements pertaining to S/M
(A). It completes drainage of cheese and modifies hydration of proteins
(B). It imparts taste and enhances flavour and increases water activity
(C). It influences rennet activity and supress growth of underirable bacteria
(D). It controls the metabolism of residual lactose, pH of fresh cheese and influences the rate of maturation and cheese quality
Choose the incorrect answer/s from the given options:
Salt-in-moisture (S/M), plays a number of roles in cheeses. Read the below given statements pertaining to S/M
(A). It completes drainage of cheese and modifies hydration of proteins
(B). It imparts taste and enhances flavour and increases water activity
(C). It influences rennet activity and supress growth of underirable bacteria
(D). It controls the metabolism of residual lactose, pH of fresh cheese and influences the rate of maturation and cheese quality
Choose the incorrect answer/s from the given options:
(A). It completes drainage of cheese and modifies hydration of proteins
(B). It imparts taste and enhances flavour and increases water activity
(C). It influences rennet activity and supress growth of underirable bacteria
(D). It controls the metabolism of residual lactose, pH of fresh cheese and influences the rate of maturation and cheese quality
Choose the incorrect answer/s from the given options:
Show Hint
Salt is a preservative because it lowers water activity. Always associate salt addition with a decrease in $a_{w}$.
Updated On: Jul 23, 2026
- (A) & (B) only.
- (B) only.
- (D) only.
- (B) & (D) only.
Show Solution
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The Correct Option is B
Solution and Explanation
Step 1: Understanding the Concept:
Salting is a critical step in cheese making. Salt-in-Moisture (S/M) refers to the concentration of salt in the water phase of the cheese, which is what microbes actually "feel."
Step 2: Detailed Explanation:
- Statement (A): Salt causes the curd to shrink (syneresis), aiding in final whey expulsion (drainage). It also interacts with casein to change how much water the protein can hold (hydration). Correct.
- Statement (B): While salt imparts taste and enhances flavor, it decreases water activity ($a_{w}$). Salt binds to water molecules, making them unavailable for microbial growth. Increasing water activity would promote spoilage, which is the opposite of salt's preservative role. Thus, (B) is incorrect.
- Statement (C): High S/M levels can inhibit residual rennet and are primary tools to stop the growth of spoilage bacteria and pathogens. Correct.
- Statement (D): Salt slows down the starter culture, preventing them from turning all residual lactose into acid too quickly, thus controlling pH and ripening rate. Correct.
The question asks for the incorrect answer. Only statement (B) contains a scientific error (regarding water activity).
Step 3: Final Answer: (2) (B) only.
Salting is a critical step in cheese making. Salt-in-Moisture (S/M) refers to the concentration of salt in the water phase of the cheese, which is what microbes actually "feel."
Step 2: Detailed Explanation:
- Statement (A): Salt causes the curd to shrink (syneresis), aiding in final whey expulsion (drainage). It also interacts with casein to change how much water the protein can hold (hydration). Correct.
- Statement (B): While salt imparts taste and enhances flavor, it decreases water activity ($a_{w}$). Salt binds to water molecules, making them unavailable for microbial growth. Increasing water activity would promote spoilage, which is the opposite of salt's preservative role. Thus, (B) is incorrect.
- Statement (C): High S/M levels can inhibit residual rennet and are primary tools to stop the growth of spoilage bacteria and pathogens. Correct.
- Statement (D): Salt slows down the starter culture, preventing them from turning all residual lactose into acid too quickly, thus controlling pH and ripening rate. Correct.
The question asks for the incorrect answer. Only statement (B) contains a scientific error (regarding water activity).
Step 3: Final Answer: (2) (B) only.
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