Question $39($Mandatory$)(2$ points$)$

Which of the following is NOT true regarding cheese?

Addition of chymosin to milk will result in a loss of attraction between the casein micelles

whey will not curd at a pH of $4\mathrm{.}6$

A harder cheese, like Parmesan, will have less microbial activity than a soft cheese like Brie

$$ ripening refers to changes that occur in cheese as it ages