Question

All varieties of cheese can be classified into three super-families based on the method used to coagulate the milk.

• A. Rennet, isoelectric (acid) and a combination of heat and acid coagulation.
• B. Rennet and acid coagulation
• C. Rennet and heat coagulation
• D. Rennet coagulation

Hint:

Almost every cheese variety in the world is produced using one of these three coagulation pathways, which are defined by the enzymes, acids, or heat treatments applied.

Answer 1

The Correct Option is A

Step 1: Understanding the Concept:
Cheese production relies on destabilizing the casein micelle system in milk to form a solid curd, which entraps fat and moisture while expelling whey.

Step 2: Detailed Explanation:
The three biochemical methods of coagulating milk to make cheese are:

• Rennet Coagulation: Enzymatic cleavage of \(\kappa\)-casein by chymosin destabilizes the micelles, which aggregate in the presence of calcium ions (e.g., Cheddar, Gouda).

• Isoelectric (Acid) Coagulation: Lowering the pH of milk to the isoelectric point of casein (\(\text{pH } 4.6\)) neutralizes its negative charges, causing the proteins to precipitate (e.g., Cottage cheese).

• Heat and Acid Coagulation: Combining high heat (which denatures whey proteins) with acidification causes both caseins and whey proteins to co-precipitate (e.g., Ricotta, Paneer).
These three methods represent the complete classification of cheese coagulation super-families.

Step 3: Final Answer
The three super-families of cheese are classified based on rennet, isoelectric (acid), and heat-acid coagulation methods.