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

The process of fermentation during cheese making primarily involves the conversion of lactose, the sugar found in milk, into lactic acid. This transformation is facilitated by specific bacteria known as starter cultures that are added to the milk. As these bacteria consume the lactose, they produce lactic acid, which lowers the pH of the milk. This increase in acidity is crucial for several reasons in the cheese-making process: it helps in the development of flavor, texture, and also inhibits the growth of pathogenic bacteria, ensuring the safety and quality of the cheese.

The other options do not accurately represent the typical results of fermentation. A decrease in acidity would contradict the fundamental process occurring during fermentation, as lactic acid production naturally leads to increased acidity. An increase in moisture content is not a direct result of fermentation; moisture levels are influenced primarily by the type of cheese being made and the handling processes. Formation of rennet refers to a different step in cheese making, where rennet (a coagulant) is used to curdle the milk, not a result of the fermentation process. Thus, the key characteristic of fermentation in cheese making is the conversion of lactose to lactic acid.