Lipid chemistry and flavor defects in clarified butterfat (ghee):

• Riboflavin acts as an active photosensitizer in the presence of light, transferring energy to ground-state triplet oxygen to generate reactive singlet oxygen ($^1\text{O}_2$), thus acting as a potent Pro-oxidant $\to$ (II).
• Natural Tocopherols (Vitamin E) donate hydrogen atoms to lipid peroxyl radicals, terminating free radical chain propagation and acting as an Antioxidant $\to$ (III).
• The characteristic rich nutty, cooked flavor of ghee is derived from volatile Lactones ($\delta$-decalactone) and Carbonyl compounds (methyl ketones) formed during high-temperature clarification $\to$ (IV).
• Hydrolytic rancidity is caused by moisture and residual microbial lipases cleaving ester bonds to liberate Free fatty acids, especially butyric acid $\to$ (I).

Technological unit operations in cheese processing:

• Syneresis is the spontaneous shrinkage of the paracasein gel matrix, forcing interstitial moisture outward, which directly Results in draining of whey $\to$ (IV).
• Cheddaring involves piling, cutting, and turning blocks of warm acidified curd ($pH \approx 5.2\text{--}5.4$), which flattens the protein network and Results in development of a characteristic fibrous, layered 'chicken-breast' texture $\to$ (III).
• Plasticization (used in Pasta Filata cheeses like Mozzarella and Provolone) involves heating curd in hot water ($75\text{--}85^\circ\text{C}$) and kneading/stretching it, which Results in a uniform molten, glossy, elastic fibrous mass $\to$ (II).
• Gelation is the initial coagulation of fluid milk into a semi-solid enzymatic clot (curdling of milk) $\to$ (I).

Biochemical identity and industrial role of chymosin:

• Statement (A) is true: Chymosin (EC 3.4.23.4) is traditionally and historically known as 'rennin'.
• Statement (B) is true: It is the primary coagulating agent deployed across the global cheese manufacturing industry for curd formation.
• Statement (C) is true: Chymosin is an endopeptidase belonging to the aspartic protease family, possessing high specificity for the Phe105-Met106 peptide bond of $\kappa$-casein.
• Statement (D) is false: Chymosin is a high-molecular-weight globular protein enzyme ($MW \approx 30.7\text{ kDa}$), NOT an amino acid.