Q.52
Given below are two statements
Statement (I) : Mozzarella cheese is rennet coagulated cheese
Statement (II) : Acid can be used in Mozzarella cheese for pH reduction
In light of the above statements, choose the most appropriate answer from the options given below.
- 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).
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