Step 1: Understanding the Concept:
Milk contains various native (indigenous) enzymes secreted by the mammary gland.
Measuring the activity of these enzymes serves as an indicator for milk quality, processing efficiency, and animal health.
Step 2: Detailed Explanation:
Let us evaluate each native milk enzyme and its corresponding function or application:
- (A) Lipoprotein lipase: This enzyme hydrolyzes milk fat triglycerides into free fatty acids and glycerol, causing hydrolytic rancidity. This leads to flavor defects and quality deterioration in milk. Thus, (A) matches with (III).
- (B) Alkaline phosphatase: This enzyme has a thermal inactivation profile slightly more resistant than that of non-spore-forming pathogens (such as Coxiella burnetii). Testing for its destruction is used worldwide as an index of pasteurization heat treatment. Thus, (B) matches with (IV).
- (C) Lysozyme: This enzyme hydrolyzes \(\beta\)-(1,4) glycosidic bonds in peptidoglycans of bacterial cell walls, exerting antimicrobial effects. Thus, (C) matches with (II).
- (D) Catalase: As discussed in Question 108, catalase concentrations are elevated in mastitic milk due to the influx of somatic cells (leukocytes). Thus, measuring catalase serves as an index of mastitis. Thus, (D) matches with (I).
Combining these pairs, we obtain the match: (A) - (III), (B) - (IV), (C) - (II), (D) - (I).
Step 3: Final Answer:
The correct matching sequence is (A) - (III), (B) - (IV), (C) - (II), (D) - (I).