Question

________ process is involved in the manufacture of cheese

• A. Lipoxygenases
• B. Lipases
• C. Ascorbic oxidases
• D. Peroxidases

Hint:

Lipases aid in flavor development by fat breakdown in cheese-making.

Answer 1

The Correct Option is B

Cheese Manufacturing Process

Cheese production involves several biochemical and enzymatic processes that transform milk into cheese, affecting its flavor, texture, and structure. To determine which process is involved, let's examine each option:

Lipoxygenases

Lipoxygenases are enzymes that catalyze the oxidation of polyunsaturated fatty acids, producing compounds that contribute to flavor in some foods, such as bread or vegetables. They are not typically involved in cheese production.

Lipases

Lipases are enzymes that break down fats (triglycerides) into glycerol and free fatty acids. In cheese manufacturing, lipases are critical for flavor development, especially in aged cheeses like Parmesan or blue cheese, where they contribute to the characteristic tangy or sharp flavors.

Ascorbic Oxidases

Ascorbic oxidases are enzymes that oxidize ascorbic acid (vitamin C) and are primarily found in fruits and vegetables. They have no significant role in cheese production.

Peroxidases

Peroxidases are enzymes that catalyze the oxidation of various substrates using hydrogen peroxide. They are involved in some plant-based processes but are not key in cheese manufacturing.

Why Lipases is the Correct Answer

Lipases play a crucial role in cheese production by:

• Hydrolyzing milk fats to release free fatty acids, which contribute to the flavor and aroma of cheese.
• Enhancing the development of sharp, pungent flavors in aged or mold-ripened cheeses.
• Being added deliberately in some cheeses (e.g., Italian cheeses like Pecorino) or produced naturally by microorganisms during fermentation.

Role of Lipases in Cheese Production

Enzyme	Function	Impact on Cheese	Source
Lipases	Break down triglycerides	Flavor development, texture	Microorganisms, added enzymes
Lipoxygenases	Oxidize fatty acids	Minimal impact	Not typically used
Ascorbic Oxidases	Oxidize vitamin C	No impact	Not relevant
Peroxidases	Oxidize substrates with H₂O₂	No impact	Not relevant

Practical Examples

• Lipases in action: The sharp, tangy flavor of aged cheddar or the pungent aroma of Gorgonzola is due to lipase activity.
• Controlled use: Lipases are often added in powdered form during cheese-making to enhance flavor in specific varieties.
• Prevention of off-flavors: Excessive lipase activity must be controlled to avoid rancid or soapy flavors.

Final Answer

The process involved in the manufacture of cheese is Lipases.