Regulatory standards for Chakka under FSSR (2011):

• $1.5\%$ is below the maximum statutory limit set for chakka acidity.
• According to Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011, Chakka should have maximum titratable acidity of $2.5\%$ lactic acid (% LA), minimum total solids of $33\%$, and minimum milk fat of $33\%$ on dry matter basis for whole milk chakka.
• $3.5\%$ exceeds the permissible legal ceiling, indicating undesirable over-acidification.
• $2.0\%$ is an operational target during drainage, but $2.5\%$ is the statutory maximum limit.

Permitted food additives and preservatives in paneer:

• Sodium acetate functions as a buffering salt or seasoning and is not an approved preservative for paneer.
• Potassium sorbate (and sorbic acid salts) is legally permitted under FSSAI regulations as an antimycotic preservative in packaged paneer up to a maximum level of $2000\text{ ppm}$ ($2000\text{ mg/kg}$ or $0.2\%$) to inhibit mold and yeast spoilage.
• Potassium acetate is not an authorized chemical preservative for paneer.
• Nisin is an approved antimicrobial peptide for processed cheese and canned foods, but sorbates are specifically prescribed for paneer preservation.

Mechanisms and effects of milk homogenisation:

• Statement (I) is true because mechanical shearing, cavitation, and turbulence break down fat globules from $1\text{--}10\,\mu\text{m}$ to $\lt 2\,\mu\text{m}$.
• Statement (II) is false because homogenisation pressures ($10\text{--}25\text{ MPa}$) do not disintegrate intact casein micelles (which are tiny colloidal particles of $50\text{--}300\text{ nm}$); instead, casein micelles and subunits adsorb onto the expanded fat globule surface.
• Statement (III) is true because increased interfacial surface area and casein adsorption increase hydrodynamic volume and milk viscosity.
• Statement (IV) is true because thousands of tiny fat globules scatter light more effectively, giving homogenised milk a whiter, richer, and more opaque appearance.

Operating temperature hierarchy of dairy unit operations:

• Bactofugation is carried out at $55\text{--}60^\circ\text{C}$ to reduce milk viscosity for centrifugal spore removal without protein denaturation.
• Homogenisation is typically executed at $60\text{--}65^\circ\text{C}$ where milk fat is completely liquid.
• Thermisation is a sub-pasteurization thermal treatment carried out at $63\text{--}65^\circ\text{C}$ for $15\text{ s}$.
• HTST pasteurization operates at $72^\circ\text{C}$ for $15\text{ s}$, followed by Sterilisation which operates at the highest thermal regimen ($115\text{--}121^\circ\text{C}$ for $15\text{--}20\text{ min}$ or UHT at $135\text{--}150^\circ\text{C}$).

Classification criteria of traditional Sandesh varieties:

• Colour and appearance vary with caramelisation and flavoring but do not define the primary grade system.
• Sandesh is classified into varieties based on body and consistency: Narampak is the soft-grade variety prepared by cooking chhana with sugar at $75^\circ\text{C}$ with higher moisture and tender consistency; Karapak is the hard-grade variety cooked at $85^\circ\text{C}$ with higher sugar content yielding a firm, compact, and brittle consistency.
• Overall quality is a composite hedonic sensory grade, not the textural class.
• Springiness is a characteristic textural attribute of spongy rasogolla rather than sandesh grades.