Question

Match List-I with List-II.

List-I	List-II
A. UHT milk B. Yogurt C. Paneer D. Cheese	I. Coagulation of casein II. High temperature short time III. Low-temperature, long time heating IV. Acidification and fermentation

• A. A-I, B-II, C-IV, D-III
• B. A-II, B-IV, C-I, D-III
• C. A-II, B-IV, C-I, D-III
• D. A-IV, B-I, C-II, D-III

Hint:

UHT → high temp short time, Yogurt → fermentation, Paneer → coagulation.

Answer 1

The Correct Option is B

Concept: Different dairy products are processed using distinct thermal and biochemical methods.

Step 1: UHT Milk (A).

• Processed at ultra-high temperature for a very short time So, A $\rightarrow$ II.

Step 2: Yogurt (B).

• Produced by fermentation using lactic acid bacteria So, B $\rightarrow$ IV.

Step 3: Paneer (C).

• Formed by coagulation of casein using acid So, C $\rightarrow$ I.

Step 4: Cheese (D).

• Requires controlled heating over longer duration So, D $\rightarrow$ III.

Step 5: Final matching. \[ A-II,\; B-IV,\; C-I,\; D-III \] Final Conclusion:
Option (2) is correct.