Main driving force in the dialysis process is | Agrigyan

• Statement (I) is Correct: Traditional Mozzarella is a pasta filata (stretched-curd) cheese that is enzymatically coagulated by rennet (chymosin), which hydrolyzes the $\text{Phe}_{105}\text{-Met}_{106}$ peptide bond of $\kappa$-casein to induce micellar aggregation.
• Statement (II) is Correct: Direct acidification using food-grade organic acids (e.g., citric acid, lactic acid, or glucono-delta-lactone) is commonly practiced in commercial Mozzarella manufacturing to rapidly decrease curd pH to the critical stretching window ($\text{pH } 5.2\text{--}5.4$), eliminating the need for microbial starter culture fermentation.
• Conclusion: Both Statement (I) and Statement (II) are correct (Option 1).

• Function of Emulsifying Salts in Processed Cheese:
• Colloidal Role:
• Emulsifying salts (sodium citrates, disodium phosphate, polyphosphates at $2 - 3\%$) sequester calcium from the cross-linked calcium paracaseinate network of natural cheese during cooking ($70 - 85^\circ\text{C}$).
• This transforms insoluble paracaseinate into soluble sodium paracaseinate, which acts as a powerful amphiphilic emulsifier surrounding milk fat globules and preventing oil separation (free fat formation) upon heating.
• Conclusion: Prevent free fat formation (Option 1).

Correct option: (1) Prevent free fat formation

• Measurement of Pectin Gel Strength via Ridgelimeter:
• IFT Standardized Instrument:
• Ridgelimeter: The precision micrometer apparatus recognized by the Institute of Food Technologists (IFT) to determine pectin jelly grade.
• Measures the percentage sag (sagging depression under gravity) of a standardized inverted jelly cylinder; gel grade is computed as the number of parts sugar 1 part pectin can gel under defined acidity.
• Bloom Gelometer is used for gelatin; Consistometer measures flow of fruit purees.
• Conclusion: Ridgelimeter (Option 1).

Correct option: (1) Ridgelimeter