Question:
Given below are two statements
Statement I: During the manufacture of Mozzarella cheese, the curd is stretched and kneaded at pH between 5.2 and 5.4.
Statement II: During the manufacture of Pasta filata-type cheese, the curd is stretched and kneaded at pH 5.8 to pH 6.2.
In light of the above statements, choose the correct answer from the options given below
Given below are two statements
Statement I: During the manufacture of Mozzarella cheese, the curd is stretched and kneaded at pH between 5.2 and 5.4.
Statement II: During the manufacture of Pasta filata-type cheese, the curd is stretched and kneaded at pH 5.8 to pH 6.2.
In light of the above statements, choose the correct answer from the options given below
Statement I: During the manufacture of Mozzarella cheese, the curd is stretched and kneaded at pH between 5.2 and 5.4.
Statement II: During the manufacture of Pasta filata-type cheese, the curd is stretched and kneaded at pH 5.8 to pH 6.2.
In light of the above statements, choose the correct answer from the options given below
Show Hint
All pasta filata-type cheeses (including Mozzarella) share the same optimum stretching pH of 5.2 to 5.4. At a higher pH (5.8 to 6.2), the curd contains too much calcium and will tear instead of stretching.
Updated On: Aug 7, 2026
- Both Statement I and Statement II are true
- Both Statement I and Statement II are false
- Statement I is true but Statement II is false
- Statement I is false but Statement II is true
Show Solution
Verified By Collegedunia
The Correct Option is C
Solution and Explanation
Step 1: Understanding the Concept:
Pasta filata is a family of cheeses (which includes Mozzarella, Provolone, and Caciocavallo) characterized by a unique plasticizing and stretching step.
During this step, the acidified curd is heated, kneaded, and stretched in hot water to align the protein fibers.
This stretching capability is highly dependent on the pH of the curd, which determines the ratio of calcium to paracasein.
Step 2: Detailed Explanation:
The optimum pH range for stretching and kneading the curd of Mozzarella and other pasta filata-type cheeses is 5.2 to 5.4.
Within this pH range, approximately 50% of the colloidal calcium phosphate is dissolved from the casein micelles.
This specific level of demineralization weakens the casein network just enough to allow the protein chains to slip past one another and align parallel to each other under mechanical shear.
Thus, Statement I is true.
If stretching is attempted at a higher pH range of 5.8 to 6.2, too much calcium remains bound to the casein.
This excessive calcium cross-linking maintains a rigid, unyielding three-dimensional network that resists stretching and tears under mechanical shear.
Because Mozzarella is a classic example of a pasta filata-type cheese, the pH requirements for both are identical (5.2 to 5.4).
Therefore, Statement II is false.
Step 3: Final Answer
Statement I is true, but Statement II is false, because all pasta filata-type cheeses require a stretching pH of 5.2 to 5.4.
Pasta filata is a family of cheeses (which includes Mozzarella, Provolone, and Caciocavallo) characterized by a unique plasticizing and stretching step.
During this step, the acidified curd is heated, kneaded, and stretched in hot water to align the protein fibers.
This stretching capability is highly dependent on the pH of the curd, which determines the ratio of calcium to paracasein.
Step 2: Detailed Explanation:
The optimum pH range for stretching and kneading the curd of Mozzarella and other pasta filata-type cheeses is 5.2 to 5.4.
Within this pH range, approximately 50% of the colloidal calcium phosphate is dissolved from the casein micelles.
This specific level of demineralization weakens the casein network just enough to allow the protein chains to slip past one another and align parallel to each other under mechanical shear.
Thus, Statement I is true.
If stretching is attempted at a higher pH range of 5.8 to 6.2, too much calcium remains bound to the casein.
This excessive calcium cross-linking maintains a rigid, unyielding three-dimensional network that resists stretching and tears under mechanical shear.
Because Mozzarella is a classic example of a pasta filata-type cheese, the pH requirements for both are identical (5.2 to 5.4).
Therefore, Statement II is false.
Step 3: Final Answer
Statement I is true, but Statement II is false, because all pasta filata-type cheeses require a stretching pH of 5.2 to 5.4.
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