Step 1: Understanding the Concept:
Enzymes in milk serve as critical biochemical markers, technological catalysts, or indicators of animal health.
Matching these enzymes to their specific applications or biochemical partners is essential in dairy science.
Step 2: Detailed Explanation:
Let us match the enzymes in LIST I with their corresponding items in LIST II:
- A. Alkaline phosphatase: This enzyme has a heat inactivation profile slightly more resistant than that of non-spore-forming pathogens like Mycobacterium tuberculosis.
Its absence in heated milk is used to verify Pasteurisation efficiency (II).
- B. Plasmin: This heat-stable alkaline milk protease degrades caseins during the storage of UHT-treated milk.
This proteolysis leads to the formation of a protein gel network, causing the defect known as Age gelation (III).
- C. Lactoperoxidase (Lactoproxidase): The lactoperoxidase system (LP-system) is used as a natural preservation method to extend the shelf life of raw milk in areas lacking refrigeration, a process often termed Cold pasteurisation (V).
- D. Catalase: Somatic cells (leukocytes) that enter milk during a mammary gland infection release large amounts of catalase.
Thus, elevated catalase activity serves as an indicator of Mastitis infection (I).
- E. Lactose synthetase: This enzyme catalyzes the synthesis of lactose.
It is a dimeric enzyme consisting of galactosyltransferase and its regulatory B subunit, Alpha lactalbumin (IV).
This gives the match: A-II, B-III, C-V, D-I, E-IV.
Step 3: Final Answer
The correct option is (D).