Question:
Buffalo milk is not suitable for the manufacture of Cheddar cheese due to:
A. Poor retention of water in the curd.
B. Mineral load is quite high.
C. Bio-chemical changes is slower during ripening.
D. Faster acidity development during manufacture and ripening.
Choose the most appropriate answer from the options given below:
Buffalo milk is not suitable for the manufacture of Cheddar cheese due to:
A. Poor retention of water in the curd.
B. Mineral load is quite high.
C. Bio-chemical changes is slower during ripening.
D. Faster acidity development during manufacture and ripening.
Choose the most appropriate answer from the options given below:
A. Poor retention of water in the curd.
B. Mineral load is quite high.
C. Bio-chemical changes is slower during ripening.
D. Faster acidity development during manufacture and ripening.
Choose the most appropriate answer from the options given below:
Show Hint
Buffalo milk: poor for Cheddar due to high minerals, poor water retention, slower ripening.
Different properties affect cheese quality.
Different properties affect cheese quality.
Updated On: Aug 18, 2026
- (A), (B), (C) only
- (A), (B), (D) only
- (B), (C), (D) only
- (D), (A), (C) only
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Verified By Collegedunia
The Correct Option is A
Solution and Explanation
Step 1: Understanding the Concept:
Buffalo milk has different properties than cow milk.
These properties affect cheese making.
Step 2: Key Formula or Approach:
No specific formula.
Need to know the characteristics of buffalo milk.
Step 3: Detailed Explanation:
Statement A: Poor water retention in curd - correct.
Statement B: Mineral load is high - correct.
Statement C: Biochemical changes are slower during ripening - correct.
Statement D: Faster acidity development - incorrect (acidity development is slower).
Thus, A, B, and C are correct.
Step 4: Final Answer:
The correct statements are (A), (B), and (C).
Hence, the correct option is (A).
Buffalo milk has different properties than cow milk.
These properties affect cheese making.
Step 2: Key Formula or Approach:
No specific formula.
Need to know the characteristics of buffalo milk.
Step 3: Detailed Explanation:
Statement A: Poor water retention in curd - correct.
Statement B: Mineral load is high - correct.
Statement C: Biochemical changes are slower during ripening - correct.
Statement D: Faster acidity development - incorrect (acidity development is slower).
Thus, A, B, and C are correct.
Step 4: Final Answer:
The correct statements are (A), (B), and (C).
Hence, the correct option is (A).
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