Question

Technological consequences of use of Mastitis milk for cheese making.
A. Slow growth of starter activity
B. Delayed rennet action
C. Weak curd firmness
D. Higher yield of cheese
E. Poor quality
Choose the correct answer.

• A. A, B, C, E only
• B. B, C, D, E only
• C. A, B, C, D only
• D. E, C, B only

Hint:

Mastitis milk always reduces cheese quality and yield.

Answer 1

The Correct Option is A

Concept: Mastitis milk has altered composition due to infection, affecting cheese-making properties.

Step 1: Effect on starter culture.

• Presence of inhibitory substances
• Leads to slow bacterial growth

Step 2: Effect on coagulation.

• Increased pH and altered proteins
• Delays rennet action

Step 3: Effect on curd.

• Weak curd formation
• Poor structure

Step 4: Effect on yield.

• Yield decreases (not increases)

Step 5: Quality.

• Final cheese has inferior quality

Step 6: Conclusion.
Correct statements: A, B, C, E.