Certified Cheese Professional Exam Prep 2025 – Complete Practice Test

The correct answer is that UHT (Ultra-High Temperature) processing does not significantly affect the functional nutritional properties of milk fat. UHT processing involves rapidly heating milk to a high temperature for a short period, which effectively kills harmful microorganisms while preserving most of the nutritional quality of the milk.

The processing method primarily targets the proteins and some vitamins, but the fat content in milk remains largely unchanged in terms of its functional properties. These properties include the ability of milk fat to emulsify, flavor enhancement, and texture in various dairy products. While there may be minor changes in the sensory attributes or bioavailability of certain nutrients, the fundamental qualities of milk fat as an energy source and its role in flavor and mouthfeel are retained.

Thus, the assertion that UHT processing does not impact these functional nutritional properties of milk fat is accurate.