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

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What is the primary role of lipases in milk?

To enhance flavor

To degrade fat

Lipases play a crucial role in the breakdown of fats in milk. These enzymes hydrolyze triglycerides into free fatty acids and glycerol, which is essential for various processes, including the development of flavor and aroma in cheese. When fats are degraded, the resultant free fatty acids contribute to the overall flavor profile of dairy products.

While other enzymatic activities can affect flavor, protein stability, and spoilage prevention, the primary function of lipases is focused on fat degradation. This action is foundational in both the maturation of cheese and the production of specific dairy flavors, making lipases vital in the dairy industry. Understanding this enzymatic role highlights the complexities of cheese production and dairy processing, emphasizing the importance of fat management in these products.

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To stabilize proteins

To prevent spoilage

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