Certified Cheese Professional Practice Exam 2025 – All-in-One Resource to Ace Your Certification!

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What is the function of gelatine in some cheese-making processes?

To enhance flavor

To act as a thickening agent

Gelatin plays an important role in specific cheese-making processes primarily as a thickening agent. Its ability to form a gel-like consistency when dissolved in hot water and then cooled allows it to impact the texture of the cheese significantly. In cheeses that require a certain firmness or creaminess, gelatin helps bind the proteins and fats together, contributing to the final product's structural integrity and mouthfeel.

While other options touch on different aspects of cheese—notably, the enhancement of flavor, color addition, or preservation—gelatin's specific functionality aligns directly with thickening and stabilizing the mixture during cheese production. This is particularly relevant in specific styles of cheese or cheese products where a smooth, uniform texture is desired.

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To add color

To preserve freshness

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