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

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Which category does Tyrosene fall under?

Bacteria

Protein

Tyrosene is correctly categorized under proteins because it is an amino acid derived from the breakdown of proteins during processes like cheese aging or fermentation. In the context of cheese, proteins are essential components that contribute to texture, flavor, and overall quality. Tyrosene specifically can form as a result of protein degradation and is often associated with the flavor profile of aged cheeses.

While other options such as bacteria, enzymes, and acids play significant roles in cheese production and ripening—bacteria contribute to fermentation, enzymes assist in the breakdown of proteins and fats, and acids influence curd formation and flavor—tyrosene itself is a byproduct of protein metabolism. Thus, classifying it as a protein aligns with its nature and origin in the cheese-making process.

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Enzyme

Acid

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