Certified Cheese Professional Practice Exam

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At what temperature is milk fat fully melted?

  1. 92 F

  2. 104 F

  3. 110 F

  4. 120 F

The correct answer is: 104 F

Milk fat begins to melt between 90°F and 95°F, but it is not fully liquefied until it reaches approximately 104°F. At this temperature, the majority of the milk fat will be in a liquid state, allowing it to emulsify more effectively with water, contributing to smoother textures in dairy products like cheese. This is particularly significant in cheese making, as the behavior of milk fat influences creaminess, mouthfeel, and overall quality of the final product. Understanding the melting point of milk fat is crucial for various dairy processes, ensuring optimal conditions for texture and flavor development.

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