Lipase is employed during cheese preparation for

Increased life of cheese

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Flavouring cheese

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Removal of fat from cheese

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Both A and B

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Solution

The correct option is A Increased life of cheese
Lipase enzymes enhance the flavor of Italian and specialty type cheeses. The active lipase enzyme will produce a specific ratio of free fatty acids as a result of milk fat lipolysis when added directly to milk.
So, the correct answer is 'Increased life of cheese'

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Which of the following is used in the preparation of Roquefort cheese?

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