Certified Cheese Professional 2025 – 400 Free Practice Questions to Pass the Exam

Question: 1 / 400

What is a common preservative used in cheese production?

Natamycin

Natamycin is a common preservative used in cheese production, particularly effective against mold. It is a natural antifungal compound derived from the fermentation of a soil bacterium, Streptomyces natalensis. Natamycin is favored in cheese production because it helps to extend the shelf life of various cheeses by preventing the growth of mold on their surfaces without significantly altering their taste or texture.

In some cases, other preservatives like potassium sorbate or calcium propionate may be utilized as well, but natamycin has a specific function and acceptance in dairy applications that has made it a popular choice among cheese makers. Its effectiveness is particularly pronounced in preventing spoilage in soft and semi-soft cheeses that are more prone to mold development during storage.

Get further explanation with Examzify DeepDiveBeta

Potassium sorbate

Sodium benzoate

Calcium propionate

Next Question

Report this question

Subscribe

Get the latest from Examzify

You can unsubscribe at any time. Read our privacy policy