Certified Cheese Professional Practice Exam

Which action is NOT involved in the fermentation process?

1. Conversion of lactose to lactic acid

2. Production of carbon dioxide from sugars

3. Heating of milk to enhance flavor

4. Breakdown of milk proteins

The correct answer is: Heating of milk to enhance flavor

The heating of milk to enhance flavor is not part of the fermentation process. Fermentation primarily involves the microbial conversion of substrates, such as lactose in dairy, into acids, gases, or alcohol through the action of bacteria or yeasts. In cheese making, for example, lactic acid bacteria convert lactose into lactic acid, which contributes to the tangy flavor and helps in curd formation. The production of carbon dioxide from sugars is a key aspect of fermentation, especially in the case of certain cheeses that rely on specific bacterial cultures to produce gas, contributing to texture and flavor. Similarly, the breakdown of milk proteins is essential as it aids in curd formation and contributes to the overall structure and mouthfeel of the final cheese. Thus, while heating milk is often used in cheese production to modify texture and flavor, it occurs before fermentation and does not directly participate in the fermentation process itself.