Certified Cheese Professional Practice Exam

The process of milk undergoing a temperature of 104 F results in what state for milk fat?

1. Solid

2. Partially melted

3. Fully melted

4. Frozen

The correct answer is: Fully melted

When milk is heated to a temperature of 104°F, the milk fat starts to undergo significant changes. At this temperature, the majority of milk fat, which primarily consists of triglycerides, is fully melted. This is because the melting point of milk fat typically ranges from about 90°F to 95°F, depending on the specific composition of the fat. Therefore, heating the milk to 104°F ensures that the fat is in a liquid state, allowing for better emulsification and interaction with other components of the milk, such as proteins and water. This fully melted state contributes to the texture and mouthfeel of the milk and dairy products derived from it, influencing everything from yogurt to cheese production. Understanding these changes is crucial in cheese making, as they affect how the milk behaves during processing and ultimately the characteristics of the final cheese product.