75
Dairy Technology- ICAR JRF/SRF 2024
MCQ (Single Correct)
+4
−1
If higher moisture retention is required in the cheese, may be the intervention
EXPLANATION
Cheese Ripening Proteolysis: Primary vs Secondary Proteolysis, Curd Softening & Firmness Decrease
- Intervention for Higher Moisture Retention:
- High Heat Treatment of Milk: Heating cheesemilk to higher temperatures (e.g., pasteurization beyond $85^\circ\text{C}$ for several minutes or ultra-pasteurization) denatures soluble whey proteins ($eta$-lactoglobulin and $lpha$-lactalbumin) and induces covalent disulfide bonding with $\kappa$-casein at the micelle surface:
- Denatured whey proteins have high water hydration capacity ($2-4\text{ g } \text{H}_2\text{O}/\text{g protein}$) and hinder syneresis (whey expulsion) from the gel network, thereby dramatically increasing cheese moisture retention and yield.
- Analysis of Other Options:
- Slow cooking rate or mild heat treatment promotes syneresis and reduces moisture retention.
- Small cube size increases the surface area-to-volume ratio, facilitating rapid whey expulsion and reducing curd moisture.
- Correct Option: Option 1 (High heat treatment of milk).
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