Introductory Food Technology

• 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

• Establishment of the National Dairy Development Board (NDDB):
• Historical Milestone:
• Established in 1965 at Anand, Gujarat, by an Act of the Indian Parliament, with Dr. Verghese Kurien appointed as its founding Chairman.
• Envisioned by Prime Minister Lal Bahadur Shastri to replicate the Kaira District Cooperative Milk Producers' Union ('Amul Model') nationwide.
• Launched Operation Flood (1970), propelling India to become the world's leading milk producer.
• Conclusion: 1965 (Option 3).

Correct option: (3) 1965

Evaluating the Assertion and Reason concerning Other convenience foods from fruits and vegetables:

The correct answer is Option 4: (A) is not correct but (R) is correct..

• Microbial Load Comparison in Dairy Commodities:
• Raw Milk:
• Fresh, unprocessed bovine milk directly from farm milking contains endogenous udder microflora, teat canal contaminants, and environmental dust/manure bacteria, easily yielding total viable counts of $10^5 - 10^7\text{ CFU/mL}$.
• In contrast, Skim milk powder, Sweetened condensed milk, and Butter undergo pasteurization, thermal evaporation, and water-activity suppression, resulting in drastically lower microbial counts.
• Conclusion: Raw Milk (Option 4).

Correct option: (4) Raw Milk