Certified Cheese Professional Practice Exam

Which of the following statements about milk lipases is true?

1. They only come from the processing of milk.

2. They originate from several different sources.

3. They are only present in raw milk.

4. They are chemically stable at high temperatures.

The correct answer is: They originate from several different sources.

The correct answer indicates that milk lipases originate from several different sources. This reflects the complex nature of lipases, which are enzymes that help break down fats into free fatty acids and other compounds. In milk, lipases can be present due to a variety of origins, including the milk itself, from the mammary glands of the animal, as well as microbial sources, particularly from bacteria that may be present in raw milk and during processing. This information is important because it highlights the diversity of enzymes involved in milk and cheese production, influencing flavor development and texture in dairy products. The presence of lipases from different sources can affect the quality and characteristics of the final product, making it essential for cheese professionals to understand their origins and impacts on cheese making and aging. Other options suggest limitations that do not fully encompass the reality of milk lipases. For instance, stating that they only come from the processing of milk or that they are only present in raw milk does not take into account their varied sources and the fact that lipases can exist in both raw and processed milk. Additionally, asserting that they are chemically stable at high temperatures overlooks the fact that lipases can be inactivated by heat during cheese making or pasteurization processes, which impacts their functionality and