Question:
Which of the following is NOT responsible for flat flavour in Cheddar cheese?
Which of the following is NOT responsible for flat flavour in Cheddar cheese?
Show Hint
Flat flavor in cheese is caused by factors that limit biochemical development (such as low fat, low curing temperature, or short ripening times), whereas low cooking temperature typically leads to high moisture and acid defects.
Updated On: Aug 7, 2026
- Low curing temperature
- Short ripening time
- Use of low fat milk
- Low cooking temperature
Show Solution
Verified By Collegedunia
The Correct Option is D
Solution and Explanation
Step 1: Understanding the Concept:
A "flat" flavor in Cheddar cheese is a sensory defect characterized by a lack of the typical sharp, acidic, and savory Cheddar flavor profile.
It is a clean but flavorless state resulting from insufficient biochemical degradation of proteins and lipids.
Step 2: Detailed Explanation:
Let us analyze how each factor affects flavor development in Cheddar cheese:
1. Low curing temperature: Curing at low temperatures reduces the metabolic activity of starter cultures and non-starter lactic acid bacteria, slowing proteolysis and lipolysis, which leads to a flat flavor.
2. Short ripening time: Cheese requires time for enzymatic breakdown of casein and fat to generate volatile flavor compounds.
Short ripening times do not allow these flavor compounds to accumulate, resulting in a flat flavor.
3. Use of low-fat milk: Milk fat is a precursor for volatile fatty acids, methyl ketones, and lactones.
Reducing the fat content limits the precursors available for flavor development, resulting in a flat flavor.
4. Low cooking temperature: Cooking the curd at a lower temperature than normal (under 38$^{\circ}$C) results in higher moisture retention.
High moisture curd generally leads to rapid acid development, which is associated with sour, acid-cut, or bitter flavor defects rather than a flat flavor.
Step 3: Final Answer:
Therefore, low cooking temperature is not responsible for a flat flavor in Cheddar cheese.
A "flat" flavor in Cheddar cheese is a sensory defect characterized by a lack of the typical sharp, acidic, and savory Cheddar flavor profile.
It is a clean but flavorless state resulting from insufficient biochemical degradation of proteins and lipids.
Step 2: Detailed Explanation:
Let us analyze how each factor affects flavor development in Cheddar cheese:
1. Low curing temperature: Curing at low temperatures reduces the metabolic activity of starter cultures and non-starter lactic acid bacteria, slowing proteolysis and lipolysis, which leads to a flat flavor.
2. Short ripening time: Cheese requires time for enzymatic breakdown of casein and fat to generate volatile flavor compounds.
Short ripening times do not allow these flavor compounds to accumulate, resulting in a flat flavor.
3. Use of low-fat milk: Milk fat is a precursor for volatile fatty acids, methyl ketones, and lactones.
Reducing the fat content limits the precursors available for flavor development, resulting in a flat flavor.
4. Low cooking temperature: Cooking the curd at a lower temperature than normal (under 38$^{\circ}$C) results in higher moisture retention.
High moisture curd generally leads to rapid acid development, which is associated with sour, acid-cut, or bitter flavor defects rather than a flat flavor.
Step 3: Final Answer:
Therefore, low cooking temperature is not responsible for a flat flavor in Cheddar cheese.
Was this answer helpful?
0
0
Top ICAR AIEEA Dairy Technology Questions
- As per legal standards (FSSR, 2011), the acidity (%LA) of chakka should not be more than:
- Which of the following food additive is permitted as preservative in paneer?
- Given below are four statements:
Statement (I) : Homogenisation breaks down fat globules in milk into smaller entities.
Statement (II) : Homogenisation breaks down fat globules and casein micelles in milk into smaller entities.
Statement (III) : Homogenisation slightly increases viscosity of milk.
Statement (IV) : Homogenisation improves the appearance of milk.
In light of the above statements, choose the most appropriate answer from the options given below. - With regard to temperature of operation, place the following unit operations in sequence in an increasing order of temperature:
(i) Sterilisation
(ii) Thermisation
(iii) Homogenisation
(iv) Bactofugation and
(v) HTST pasteurization.
Choose the correct answer from the options given below : - “Narampak” and “karapak” refer to varieties of sandesh with reference to which of the following parameters ?
View More Questions
Top ICAR AIEEA Introduction to Dairy Microbiology Questions
- Given below are the characteristics of Breribacterium linens, a secondary flora of cheese.
(A) Gram +ve, mesophilic organism, rod-shaped colonies
(B) Produces a yellow orange carotenoid pigment that colours the surface of cheese, colour production is enhanced by exposure to light.
(C) It grows best at neutral pH, use lactose or citrate, grows well at high salt concentration.
(D) Highly proteolytic, degrade whey protein and casein, contribute to flavour production in surface ripened cheese by producing metabolites.
Choose the correct options associated with the given bacteria : - Given below are two statements pertaining to bacteria used in cheese making.
Statement (I) : Propionibacteria species are Gram +ve rods that cause eye by lactate metabolism in Swiss type of cheese.
Statement (II) : Leuconostoc mesemteroids subsp. cremoris is Gm +ve cocci produce eye in Gouda and Edam cheese by lactate metabolism.
In light of the above statements, choose the most appropriate answer from the options given below. - Match List-I with List-II
\begin{tabular{ll} List-I (Microorganism) & List-II (Butter defect)
(A) Achromobacter putrefaciens & (I) Rancid flavour
(B) Pseudomonas ichthyosmia & (II) Putrefactive taint
(C) Pseudomonas nigrificans & (III) Fishy flavour
(D) Achromobacter lipolyticum & (IV) Black discolouration
Choose the correct answer from the options given below : - Ricotta is a soft, unripened variety of whey cheese. Ricotta cheese may be considered as a protein co-precipitate having low shelf-life. Probiotic Ricotta cheese was prepared by incorporation of probiotic organism in Ricotta cheese. Ricotta cheese is a good carrier medium of probiotic organism because of high moisture, high pH, low salt and oxygen.
Given below are two statements, one is labelled as Assertion (A) and other one labelled as Reason (R).
Assertion (A): It was observed during the study that survival of probiotic organism in Ricotta cheese matrix is higher as compared to MRS medium during experimental digestion process.
Reason (R): Higher salt content of cheese might be helpful to provide better protection to organism during harsh digestive condition.
In light of the above statements, choose the correct answer from the options given below. - The following statements are describing the production of vitamins through from fermentation of whey. Choose the correct answer from the options given below:
(A) Vitamin B12 production by Propionibacterium shermanii can be done by using several substrates including cheese whey
(B) This organism (P. shermanii) grows aerobically and produces propionic acid, which accumulates in the medium.
(C) Most industrial processes for the production of vitamin B12 by P. shermanii require neutralization of the accumulated propionic acid to keep the culture growing logarithmically.
(D) The formation of vitamin take place during the later part of the fermentation after the organism approaches maximum growth.
View More Questions
Top ICAR AIEEA Questions
- Which of the following statements is false?
- Which of the following is an example of an inventory?
- According to Adam Smith, productivity gains could be brought about through .
- The supply curve for an artificially scarce good is .
- Which of the following would not be considered an opportunity cost of paid employment?
View More Questions