• 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).

• 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

• Driving Force in Membrane Dialysis:
• Transport Phenomenon:
• Dialysis is a membrane separation process where solutes diffuse across a semipermeable membrane down a concentration gradient (chemical potential gradient).
• Driven purely by concentration differences, without requiring external hydrostatic pressure (unlike Reverse Osmosis) or electric potential (unlike Electrodialysis).
• Conclusion: Concentration (Option 3).

Correct option: (3) Concentration