Question

Given below are two statements
Statement I: Cheese prepared from milk of cows affected by subclinical mastitis results in lower yield and quality
Statement II: Increased RCT leads to loose final texture of cheese
In light of the above statements, choose the correct answer from the options given below:

• A. Both Statement I and Statement II are true
• B. Both Statement I and Statement II are false
• C. Statement I is true but Statement II is false
• D. Statement I is false but Statement II is true

Hint:

Mastitis milk has a low casein-to-total-protein ratio, which increases Rennet Coagulation Time (RCT), reduces curd firmness, and decreases cheese yield.

Answer 1

The Correct Option is A

Step 1: Understanding the Concept:
Mastitis alters the secretory tissue of the mammary gland, modifying the chemical composition and physical properties of milk.
These changes have significant consequences for industrial processes like cheesemaking.

Step 2: Detailed Explanation:
Let us evaluate both statements:
- Statement I: Subclinical mastitis causes a decrease in desirable milk components (like $\kappa$-casein, calcium, and phosphorus) and an increase in somatic cell count and proteolytic enzymes (like plasmin).
This enzymatic degradation of casein reduces the milk's curd-forming ability, resulting in a weak curd that loses fine solids in the whey.
This directly decreases cheese yield and yields a bitter, lower-quality product. Thus, Statement I is true.
- Statement II: RCT refers to Rennet Coagulation Time (the time required for milk to begin curdling after rennet addition).
An increased RCT indicates delayed or weak micellar aggregation.
A prolonged coagulation process leads to a weaker, less cohesive curd structure, which ultimately produces a cheese with a loose, watery, and poor final texture. Thus, Statement II is true.
Therefore, both Statement I and Statement II are true.

Step 3: Final Answer
The correct option is (A).