Question

Given below are two statements pertaining to additives that may be used in cheese.
Statement (I) : Cheese additives that may be added in any accustomed quantity or as per GMP are sodium chloride, lactic acid, citric acid, whey protein, etc.
Statement (II) : Cheese additives having limits of usage are annatto, sorbic acid or its salt, sodium or calcium nitrate, nisin, calcium chloride, etc.
In light of the above statements, choose the most appropriate answer from the options given below.

• A. Both Statement (I) and Statement (II) are correct.
• B. Both Statement (I) and Statement (II) are incorrect.
• C. Statement (I) is correct but Statement (II) is incorrect.
• D. Statement (I) is incorrect but Statement (II) is correct.

Hint:

Ingredients like salt and natural organic acids are regulated under "GMP" (Good Manufacturing Practices), meaning they can be used at any level required to achieve the desired effect, whereas chemical preservatives always have strict numerical limits.

Answer 1

The Correct Option is A

Step 1: Understanding the Concept:
Food safety authorities (such as FSSAI and Codex Alimentarius) regulate the use of food additives in cheese, distinguishing between safe, self-limiting ingredients and additives with strictly defined usage limits.

Step 2: Detailed Explanation:
Let us analyze both statements:
- Statement (I): Some additives are generally recognized as safe (GRAS) and are self-limiting in terms of flavor and utility.
Ingredients like sodium chloride (salt), lactic acid, citric acid, and whey protein do not require strict numerical limits in cheese.
They can be used as needed under Good Manufacturing Practices (GMP). Therefore, Statement (I) is correct.
- Statement (II): Other additives pose health risks or can alter the product unfavorably if overused.
These include annatto (colorant), sorbic acid (preservative), nitrates (used to prevent late blowing), nisin (preservative), and calcium chloride (firming agent).
These substances have strictly regulated maximum limits (such as \(2.0\text{ g/kg}\) for sorbates or \(50\text{ ppm}\) for nitrates). Therefore, Statement (II) is correct.

Step 3: Final Answer:
Both Statement (I) and Statement (II) are correct.