Question:
Which one of the following is not an approach to accelerated ripening of cheese?
Which one of the following is not an approach to accelerated ripening of cheese?
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Accelerated ripening: starter adjuncts, exogenous enzymes, lactose hydrolysed milk.
Coagulating enzymes are used in curd formation, not ripening.
Coagulating enzymes are used in curd formation, not ripening.
Updated On: Aug 18, 2026
- Supplementation of starter culture with starter adjunct
- Use of exogenous enzymes such as protease and lipase
- Application of lactose hydrolysed milk
- Use of coagulating enzymes
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Verified By Collegedunia
The Correct Option is D
Solution and Explanation
Step 1: Understanding the Concept:
Accelerated cheese ripening reduces aging time.
Various approaches are used.
Step 2: Key Formula or Approach:
No specific formula.
Need to know the approaches to accelerated ripening.
Step 3: Detailed Explanation:
Statement A: Starter adjunct - correct approach.
Statement B: Exogenous enzymes - correct approach.
Statement C: Lactose hydrolysed milk - correct approach.
Statement D: Coagulating enzymes - incorrect (they are used for curd formation, not ripening).
Thus, coagulating enzymes are not used for accelerated ripening.
Step 4: Final Answer:
The use of coagulating enzymes is not an approach to accelerated ripening.
Hence, the correct option is (D).
Accelerated cheese ripening reduces aging time.
Various approaches are used.
Step 2: Key Formula or Approach:
No specific formula.
Need to know the approaches to accelerated ripening.
Step 3: Detailed Explanation:
Statement A: Starter adjunct - correct approach.
Statement B: Exogenous enzymes - correct approach.
Statement C: Lactose hydrolysed milk - correct approach.
Statement D: Coagulating enzymes - incorrect (they are used for curd formation, not ripening).
Thus, coagulating enzymes are not used for accelerated ripening.
Step 4: Final Answer:
The use of coagulating enzymes is not an approach to accelerated ripening.
Hence, the correct option is (D).
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