Question

Match List-I with List-II related to cheese manufacture.
List-I (Process) & List-II (Results in)
(A) Syneresis & (I) curdling of milk
(B) Cheddaring & (II) development of uniform molten glass and fibrous mass
(C) Plasticization & (III) development of fibrous or chicken-breast texture
(D) Gelation & (IV) draining of whey

• (A) - (II), (B) - (I), (C) - (IV), (D) - (III)
• (A) - (IV), (B) - (III), (C) - (II), (D) - (I)
• (A) - (III), (B) - (IV), (C) - (I), (D) - (II)
• (A) - (I), (B) - (IV), (C) - (III), (D) - (II)

Hint:

To remember cheese unit operations:
- Syneresis = Whey separation (IV).
- Cheddaring = Fibrous, chicken-breast curd alignment (III).
- Plasticization = Stretching into molten glass structure (Pasta Filata) (II).

Answer 1

The Correct Option is B

Step 1: Understanding the Concept:
Cheese manufacturing consists of several physical and chemical steps that transform liquid milk into a solid curd with specific structural characteristics.

Step 2: Detailed Explanation:
Let us analyze each manufacturing process and its corresponding structural outcome:
1. Syneresis (A): This refers to the contraction of the curd gel network, which expels moisture.
Cutting the gel increases the surface area, facilitating the draining of whey (IV) from the curd.
2. Cheddaring (B): This is a traditional step in Cheddar cheese making where curd blocks are repeatedly piled and turned.
The combination of warm temperatures, pressure, and acid development causes the curd particles to deform and fuse.
This process results in a characteristic fibrous or "chicken-breast" texture (III).
3. Plasticization (C): In pasta filata cheeses (such as Mozzarella), the curd is heated in hot water (\(60\text{--}65^\circ\text{C}\)) and mechanically stretched.
This heating and stretching aligns the protein fibers, transforming the curd into a uniform, molten, glass-like fibrous mass (II) with excellent melting properties.
4. Gelation (D): This is the initial stage of cheese making where the liquid milk is coagulated, either enzymatically (using rennet) or chemically (using acid), resulting in the curdling of milk (I) into a solid gel.

Step 3: Final Answer:
The correct matching sequence is: (A) - (IV), (B) - (III), (C) - (II), (D) - (I).