Question

Arrange the following milk products/byproducts in descending order of "heat induced changes" during their preparation:
A. Paneer
B. Khoa
C. Channa
D. Acid casein
Choose the correct answer from the options given below:

• A. A, B, C, D
• B. C, A, B, D
• C. B, A, C, D
• D. B, C, A, D

Hint:

Heat-induced changes order:
Khoa>Paneer>Channa>Acid casein.
Based on heat treatment intensity.

Answer 1

The Correct Option is C

Step 1: Understanding the Concept:
Heat-induced changes are important in milk products.
Different products have different levels of heat treatment.
Step 2: Key Formula or Approach:
No specific formula.
Need to know the heat treatment in product preparation.
Step 3: Detailed Explanation:
The descending order of heat-induced changes is:
Khoa (highest heat treatment) \(\rightarrow\) Paneer \(\rightarrow\) Channa \(\rightarrow\) Acid casein (lowest).
Khoa is heat-desiccated.
Paneer and channa are heat-coagulated.
Acid casein is acid-precipitated with less heat.
Thus, the order is B, A, C, D.
Step 4: Final Answer:
The correct order is B, A, C, D.
Hence, the correct option is (C). \bigskip