Question

Cheese processing includes:

• A. Coagulation of milk proteins
• B. Heat sterilization of milk proteins
• C. Coagulation of milk solids not fat
• D. Centrifugation of milk proteins

Hint:

Cheese = Coagulated casein (milk protein)

Answer 1

The Correct Option is A

Concept:
Cheese is produced by coagulating milk proteins (mainly casein) to form curd.

Step 1: Basic Process of Cheese Making

• Milk is treated with enzymes (rennet) or acid.
• Casein protein coagulates.
• Forms curd and whey separation.

Step 2: Key Reaction

• Coagulation of casein (milk protein) is essential step.

Step 3: Analysis of Options
Option (A)

• Correct → core step in cheese production Option (B)

• Heat sterilization is not main process Option (C)

• MSNF is not specifically targeted Option (D)

• Centrifugation is not used for cheese making Final Conclusion: \[ \boxed{\text{Coagulation of milk proteins}} \] \[ \boxed{\text{Option (A)}} \]