Matching the items of List I with List II for Techniques for fortifying dairy foods with minerals and vitamins:

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)

Matching the items of List I with List II for Techniques for fortifying dairy foods with minerals and vitamins:

The correct combination is Option 2: (A)- (IV), (B) - (I, (E) - (), (B) - (1).

Correct option: (2) (A)- (IV), (B) - (I, (E) - (), (B) - (1)

• Milk Clotting Activity of Rennet Sources:
• Calf Rennet (Bovine Chymosin): Exhibits the highest Milk Clotting Activity to Proteolytic Activity ratio ($MCA/PA$). It has exquisite specificity for the single peptide bond $Phe_{105}-Met_{106}$ of $\kappa$-casein with minimal general unspecific proteolysis.
• Bacterial rennets (e.g., from Bacillus subtilis) and plant rennets (ficin, papain, bromelain) have excessively high general proteolytic activity ($PA$), which causes weak curds, protein loss in whey, and bitter peptide accumulation.
• Correct Option: Option 2 (Calf rennet).