Certified Cheese Professional Practice Exam

Which of the following is a primary function of rennet in cheese making?

1. To enhance the flavor of cheese

2. To facilitate the separation of curds and whey

3. To improve the color of cheese

4. To extend the shelf life of cheese

The correct answer is: To facilitate the separation of curds and whey

The primary function of rennet in cheese making is to facilitate the separation of curds and whey. Rennet is a complex of enzymes that acts on the milk proteins, particularly casein. When rennet is added to milk, it causes these proteins to coagulate, forming curds, while the liquid whey is expelled. This enzymatic action is essential to the cheese making process as it transforms liquid milk into a solid form, allowing cheesemakers to create a variety of cheese types by manipulating factors such as temperature, time, and other ingredients later in the process. The other choices do play roles in cheese production but are not primary functions of rennet. Flavor development occurs later in the cheese making process through ripening or aging rather than directly from rennet. Color in cheese is typically influenced by the milk source, added coloring agents like annatto, or aging techniques rather than by rennet itself. Shelf life is more concerned with factors like moisture content, pH, and storage conditions rather than a direct effect of rennet. Therefore, the role of rennet is specifically crucial in the initial curd formation that sets the foundation for crafting cheese.