Certified Cheese Professional Practice Exam

Why can silage be considered problematic for cheese making?

1. It adds extra moisture to the milk

2. It can introduce "off flavors" into the milk

3. It enhances the flavor profile of cheese

4. It increases fermentation time

The correct answer is: It can introduce "off flavors" into the milk

Silage can be considered problematic for cheese making primarily because it may introduce "off flavors" into the milk. Silage consists of fermented crops, primarily grasses, which are preserved for animal feed. The fermentation process used to create silage can result in the production of certain compounds that may not be desirable in cheese-making. These compounds can lead to undesirable flavors and aromas in the milk, which ultimately affect the quality and taste of the cheese produced. The presence of these off flavors can stem from the types of fermentation bacteria that dominate the silage, as well as from the specific plant materials used. In cheese making, the flavor profile is critically important, and any introduction of foreign or undesirable flavors can compromise the intended characteristics of the final product. Consequently, cheesemakers prefer milk from cows that have a diet free from silage to maintain the quality expected from their cheeses.