The Central Cattle Breeding Farm (CCBF) specifically dedicated to the conservation and genetic improvement of the Red Sindhi breed is located at Chiplima, Sambalpur district, Odisha.

The body and texture of cheese are primarily determined by the breakdown of the para-casein protein matrix via proteolysis during curing/ripening, together with the softening, lubricative plasticity imparted by milk fat. In the official NTA answer key, both Option 1 (Proteolysis) and Option 4 (Fat) were accepted as correct.

Rennet coagulation of milk occurs in two distinct phases: (1) Primary (enzymatic) phase, where chymosin cleaves kappa-casein at Phe105-Met106; this phase has a very low temperature coefficient ($Q_{10} \approx 1.3-1.5$) and can proceed even at cold temperatures ($0-5^\circ\text{C}$), functioning virtually independently of temperature compared to the secondary coagulation phase. In contrast, the secondary phase is strongly temperature-dependent ($Q_{10} \gt 15$) and requires calcium ions. NTA officially keyed Option 1 as correct.