Question

The level and method of salting have a major influence on

• A. pH changes in cheese
• B. Proteolysis in cheese
• C. Lipolysis in cheese
• D. Free fatty acid content in cheese

Hint:

Cheese Salting Functions:
1. Controls PROTEOLYSIS and water activity ($a_w$).
2. Enhances flavor and suppresses spoilage organisms.
3. Regulates curd syneresis and moisture expulsion.

Answer 1

The Correct Option is B

Step 1: Understanding the Concept:
Salt-in-moisture thermodynamics in cheese ripening: sodium chloride level (S/M ratio, typically 4--6% in Cheddar) directly modulates water activity ($a_w$), starter peptidase vitality, and residual chymosin/plasmin kinetics, exerting primary control over the rate and depth of Proteolysis.
Key Formula or Approach:
\[ \text{Salt-in-Moisture (S/M)} = \frac{\% \text{ NaCl}}{\% \text{ NaCl} + \% \text{ Moisture}} \times 100 \quad \implies \quad \mathbf{\text{Controls } a_w \text{ \& Kinetics of Proteolysis}} \]

Step 2: Detailed Explanation:
In cheese biochemistry, curing thermodynamics, and ripening dynamics:
- Salting of Cheese Curd (dry salting or brine immersion):
1. Direct Control over Proteolysis (B): Proteolysis (breakdown of caseins into peptides and free amino acids) is the principal biochemical pathway governing cheese texture breakdown, body softening, and flavor peptide formation.
2. The Salt-in-Moisture (S/M) ratio ($4.0\% - 6.0\%$) directly dictates:
- The rate of starter culture autolysis and intracellular peptidase release.
- The catalytic activity of residual coagulant Chymosin and endogenous Plasmin.
- Inhibition of bitter peptide formation (low salt $< 3.5\%$ causes uncontrolled proteolysis and bitter defect; high salt $> 6.5\%$ halts proteolysis, producing a hard, dry, unripened body).

Step 3: Final Answer:
Hence, salting has a major influence on Proteolysis in cheese, matching option (B).