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

Question: 1 / 400

In milk composition, casein typically comprises what percentage?

1-2%

2.5-5%

In milk composition, casein represents a significant portion of the total protein content. Typically, casein comprises about 2.5% to 5% of the milk. This range is important to note because casein is the primary protein in milk, accounting for approximately 80% of the total protein content, and plays a vital role in cheese production and the nutritional profile of milk.

Understanding this percentage is crucial for those working with cheese, as casein's properties influence texture, flavor, and the technological processes involved in dairy product manipulation. Casein is also responsible for the formation of curds during cheese making, which is partly why knowing its concentration in milk is essential for anyone in the cheese industry or studying dairy science.

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5-7%

7-9%

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