Certified Cheese Professional Practice Exam

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What happens at 135°F concerning milkfat?

It starts to freeze
It fully melts
It curdles
It changes color

The correct answer is: It fully melts

At 135°F, milkfat reaches a temperature where it fully melts, allowing for smoother processing and blending in various dairy products. Milkfat, which is a complex mixture of triglycerides, begins to melt gradually as the temperature increases. By the time it reaches 135°F, the crystalline structure of the solid fat transforms completely into liquid, making it an ideal stage for applications such as cheese making and butter production. This melting point is significant for achieving the right textures and flavors in dairy products. When the milkfat fully melts, it can blend well with other components, enhancing the mouthfeel and overall quality of the final product. Understanding the melting behavior of milkfat is crucial for dairy professionals, as it influences various processes like emulsification and the incorporation of flavors or additional ingredients.