Which of the following statements are true: (A) The value of the... | Agrigyan

Ripening mechanisms in surface mold-ripened soft cheeses (Camembert and Brie):

• Statement (I) is correct: Ripening proceeds centripetally (from the outer mold-covered surface towards the internal core), characterized by gradual softening and liquefaction of the curd matrix from the rind inward.
• Statement (II) is correct: Surface growth of Penicillium camemberti metabolizes lactic acid into carbon dioxide and water, raising surface pH from $4.6$ up to $7.0\text{ to }7.5$. Mold proteases diffuse inward causing extensive proteolysis, while the alkaline surface creates a chemical gradient that causes soluble calcium phosphate to migrate from the interior to the rind, solubilizing the sub-surface casein network and softening texture.
  
  Option analysis:
• Both Statement (I) and Statement (II) are correct: Correct.
• Both Statement (I) and Statement (II) are incorrect: Incorrect.
• Statement (I) is correct but Statement (II) is incorrect: Incorrect.
• Statement (I) is incorrect but Statement (II) is correct: Incorrect.

Quality parameters and standards of Sweetened Condensed Milk (SCM):

• Statement (A) is true: The sugar ratio ($\%\text{ sucrose} / [\%\text{ sucrose} + \%\text{ water}] \times 100$) must be between $62.5\%$ and $64.5\%$ (target $62.5\%$) to inhibit osmophilic microorganisms without causing sucrose crystallization.
• Statement (B) is true: Controlled seeding creates billions of microcrystals $\lt 10\text{ to }15\,\mu\text{m}$, preventing sandiness on the tongue.
• Statement (C) is true: Age-thickening, physico-chemical viscosity rise, and eventual gelation are the primary non-microbial storage defects in canned SCM.
• Statement (D) is true: Under FSSR 2011 standards, sweetened condensed milk shall contain not less than $28.0\%\text{ (or }31.0\%\text{ depending on category)}$ total milk solids, with $28\%$ being statutory minimum for sweetened condensed skimmed milk / condensed milk variants.