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

The term that best describes the moisture content in cheese is water activity. Water activity specifically measures the availability of water in the cheese that can facilitate microbial growth and chemical reactions, which is critical for understanding both the safety and quality of the cheese.

Water activity is determined by the ratio of the vapor pressure of water in the cheese to the vapor pressure of pure water at the same temperature. This measurement helps in categorizing cheese types, ranging from fresh cheeses with high moisture content to aged cheeses with lower moisture content. The value of water activity can influence storage conditions, shelf life, and flavor development in cheese.

In contrast, firmness refers to the texture of the cheese and how solid or pliable it is, density is a measure of mass per unit volume which does not specifically reflect moisture content, and creaminess suggests a sensory quality related to mouthfeel and fat content rather than moisture. Understanding water activity is essential for cheese professionals as it plays a crucial role in the preservation and culinary application of different cheese varieties.