Evaporation & Drying

• Classification of Cottage Cheese:
• Cheese Typology:
• Cottage cheese is an acid-precipitated, washed-curd cheese manufactured from pasteurized skim milk with minimal rennet.
• High moisture content ($\gt 70 - 80\%$) with delicate, unfermented flavor.
• Categorized definitively as Soft and unripened (fresh cheese consumed without curing or aging).
• Conclusion: Soft and unripened (Option 1).

Correct option: (1) Soft and unripened

• Antimicrobial Metabolites of Lactic Starter Cultures:
• Endogenous Antimicrobials Produced by LAB:
• Organic acids: Lactic and acetic acids lower pH and permeabilize bacterial cell membranes.
• Bacteriocins: Ribosomal antimicrobial peptides (nisin, pediocin) that create pores in bacterial cell membranes.
• Hydrogen peroxide ($H_2O_2$): Generates oxidative stress in catalase-negative pathogens under aerobic conditions.
• Phenols: Phenols are plant secondary metabolites or industrial chemicals, NOT metabolites synthesized by dairy starter cultures.
• Conclusion: Phenols (Option 2).

Correct option: (2) Phenols

Matching the items of List I with List II for Basics of fluid mechanics, pumps, Concept of rheology:

The correct combination is Option 1: (A) - (I), (B) - (IV), (C) - (1), (B) - (I).

Correct option: (1) (A) - (I), (B) - (IV), (C) - (1), (B) - (I)