Question

Which of the following leads to the formation of soft cheese?

(a) Removal of a small proportion of whey

(b) Using more amount of milk

(c) Removal of the larger proportion of whey

(d) Using less amount of milk

This question was posed to me in a national level competition.

This key question is from Fermenting Milk topic in chapter Fermenting Vegetables & Milk, Fermenting Sour Tonic Beverages, Non-Food Applications of Fermentation of Fermentation Technology

Answer 1

The correct answer is (a) Removal of a small proportion of whey

The best explanation: The removal of the small proportion of whey results in the formation of softer cheese. Whereas, the removal of the larger proportion of whey results in the formation of harder cheese. The greater the amount of whey removed; the smaller will be the yield of cheese per unit of milk.