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

Enzymes play a crucial role in cheese-making by facilitating the breakdown of proteins and fats, which is essential for developing the desired flavor and texture of the cheese. When milk is combined with rennet (a complex of enzymes), particularly chymosin, it triggers coagulation, causing the proteins (casein) to form curds. These curds are then processed further, and as they age, other enzymes, such as lipases, continue to break down fats and proteins, contributing to the development of complex flavors and the unique textures characteristic of different cheese varieties.

This enzymatic activity is a fundamental aspect of the cheese-making process that occurs from coagulation through to aging, influencing everything from the initial curd formation to the depth of flavor found in aged cheeses. Other choices do not accurately reflect the comprehensive role of enzymes; for instance, enzymes do not simply add color, nor are they limited to the aging process or moisture removal. Rather, they are integral throughout all stages of cheese production, ensuring that the final product is rich in flavor and has the right mouthfeel.