Certified Cheese Professional Practice Exam

What is the process of enzymes degrading fat called?

1. Fermentation

2. Lipolysis

3. Hydrolysis

4. Emulsification

The correct answer is: Lipolysis

The process of enzymes degrading fat is known as lipolysis. This is a biochemical process wherein triglycerides, which are the main constituents of body fat in humans and other animals, are broken down into glycerol and free fatty acids. Enzymes called lipases are responsible for catalyzing this reaction. In the context of cheese production and maturation, lipolysis plays a critical role in developing flavor profiles, as the breakdown of fats leads to the formation of various aromatic compounds. These compounds contribute significantly to the overall taste and texture of cheese. While fermentation involves the metabolic process where microorganisms convert sugars into acids or alcohol, and hydrolysis refers to the chemical breakdown of a compound due to reaction with water, these processes do not specifically target the degradation of fats. Emulsification, on the other hand, is the process of mixing oil and water, which does not entail the degradation of fats but rather their dispersion in another phase. Thus, lipolysis is the most accurate term for the enzymatic degradation of fats.