Question:
In the manufacture of Mozzarella cheese, the curd is stretched at pH:
In the manufacture of Mozzarella cheese, the curd is stretched at pH:
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Mozzarella stretching pH: 5.6-5.8.
Proper pH is critical for elasticity.
Pasta filata cheese characteristic.
Proper pH is critical for elasticity.
Pasta filata cheese characteristic.
Updated On: Aug 18, 2026
- 5.6-5.8
- 5.9-6.2
- 4.6-4.8
- 5.2-5.4
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The Correct Option is A
Solution and Explanation
Step 1: Understanding the Concept:
Mozzarella is a pasta filata cheese.
It requires curd stretching at a specific pH.
Step 2: Key Formula or Approach:
No specific formula.
Need to know the stretching pH for Mozzarella.
Step 3: Detailed Explanation:
Mozzarella cheese curd is stretched at pH 5.6-5.8.
This pH range allows proper elasticity.
If pH is too high, curd will not stretch properly.
If pH is too low, curd will be too acidic.
Thus, the correct range is 5.6-5.8.
Step 4: Final Answer:
The curd is stretched at pH 5.6-5.8.
Hence, the correct option is (A).
Mozzarella is a pasta filata cheese.
It requires curd stretching at a specific pH.
Step 2: Key Formula or Approach:
No specific formula.
Need to know the stretching pH for Mozzarella.
Step 3: Detailed Explanation:
Mozzarella cheese curd is stretched at pH 5.6-5.8.
This pH range allows proper elasticity.
If pH is too high, curd will not stretch properly.
If pH is too low, curd will be too acidic.
Thus, the correct range is 5.6-5.8.
Step 4: Final Answer:
The curd is stretched at pH 5.6-5.8.
Hence, the correct option is (A).
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