Question

Match List-I with List-II.
List-I
A. Age-thickening defect
B. Rind rot defect
C. Sandy defect
D. Oxidized/tallowy defect
List-II
I. Butter
II. Condensed milk
III. Cheddar cheese
IV. Ice-cream
Choose the correct answer.

• A. A-II, B-III, C-IV, D-I
• B. A-II, B-IV, C-III, D-I
• C. A-I, B-III, C-II, D-IV
• D. A-IV, B-III, C-II, D-I

Hint:

Sandy defect = lactose crystals in ice-cream.

Answer 1

The Correct Option is A

Concept: Different dairy defects are associated with specific products.

Step 1: Age thickening.

• Occurs in condensed milk
• Due to protein changes during storage

Step 2: Rind rot.

• Occurs in cheese (especially Cheddar)
• Caused by microbial spoilage

Step 3: Sandy defect.

• Occurs in ice-cream
• Due to lactose crystallization

Step 4: Oxidized/tallowy defect.

• Occurs in butter
• Due to fat oxidation

Step 5: Matching.
\[ A \rightarrow II,\quad B \rightarrow III,\quad C \rightarrow IV,\quad D \rightarrow I \] Conclusion: Option (1) correct.