Question:
Which of the following is correct with regard to rennet clotting of milk?
A. Addition of Meito coagulating enzyme to milk.
B. Adding Calcium cloride to decrease the rennet clotting time.
C. Addition of Sodium chloride for quick rennet clotting of milk.
D. Use of sterilized milk for rennet coagulation.
Choose the correct answer from the options given below
Which of the following is correct with regard to rennet clotting of milk?
A. Addition of Meito coagulating enzyme to milk.
B. Adding Calcium cloride to decrease the rennet clotting time.
C. Addition of Sodium chloride for quick rennet clotting of milk.
D. Use of sterilized milk for rennet coagulation.
Choose the correct answer from the options given below
A. Addition of Meito coagulating enzyme to milk.
B. Adding Calcium cloride to decrease the rennet clotting time.
C. Addition of Sodium chloride for quick rennet clotting of milk.
D. Use of sterilized milk for rennet coagulation.
Choose the correct answer from the options given below
Show Hint
Rennet clotting requires active proteases (such as the Meito enzyme) and soluble calcium ($CaCl_2$). It is inhibited by high salt concentrations (NaCl) and severe heat treatments (sterilization).
Updated On: Aug 7, 2026
- A, B and C only
- B, C and D only
- A and B only
- B and D only
Show Solution
Verified By Collegedunia
The Correct Option is C
Solution and Explanation
Step 1: Understanding the Concept:
Rennet clotting of milk is a biochemical process that involves the enzymatic destabilization of casein micelles followed by their calcium-dependent aggregation.
The rate of clotting and the strength of the resulting curd are influenced by the source of the coagulating enzyme, the presence of soluble minerals, ionic strength, and the heat treatment history of the milk.
Step 2: Detailed Explanation:
Let us analyze each statement:
1. Addition of Meito coagulating enzyme (A): Meito is a widely used microbial coagulant derived from the fermentation of Mucor pusillus.
It functions as a protease that cleaves $\kappa$-casein similarly to calf chymosin, making it a correct agent for rennet clotting.
2. Adding Calcium chloride (B): Adding $CaCl_2$ increases the concentration of free ionic calcium ($Ca^{2+}$), which neutralizes the negative charge on paracasein micelles and accelerates their aggregation.
This effectively decreases the rennet clotting time (RCT) and improves curd firmness.
Thus, statement B is correct.
3. Addition of Sodium chloride (C): Adding NaCl increases the ionic strength of the milk, which shields the charges on the proteins and inhibits the calcium-dependent aggregation phase.
This increases the clotting time rather than promoting quick clotting.
Thus, statement C is incorrect.
4. Use of sterilized milk (D): Sterilization denatures whey proteins, which form a protective complex with $\kappa$-casein and block rennet access.
It also precipitates soluble calcium into insoluble forms.
Consequently, sterilized milk will not clot with rennet.
Thus, statement D is incorrect.
Therefore, only statements A and B are correct.
Step 3: Final Answer
The correct statements with regard to rennet clotting of milk are A and B only.
Rennet clotting of milk is a biochemical process that involves the enzymatic destabilization of casein micelles followed by their calcium-dependent aggregation.
The rate of clotting and the strength of the resulting curd are influenced by the source of the coagulating enzyme, the presence of soluble minerals, ionic strength, and the heat treatment history of the milk.
Step 2: Detailed Explanation:
Let us analyze each statement:
1. Addition of Meito coagulating enzyme (A): Meito is a widely used microbial coagulant derived from the fermentation of Mucor pusillus.
It functions as a protease that cleaves $\kappa$-casein similarly to calf chymosin, making it a correct agent for rennet clotting.
2. Adding Calcium chloride (B): Adding $CaCl_2$ increases the concentration of free ionic calcium ($Ca^{2+}$), which neutralizes the negative charge on paracasein micelles and accelerates their aggregation.
This effectively decreases the rennet clotting time (RCT) and improves curd firmness.
Thus, statement B is correct.
3. Addition of Sodium chloride (C): Adding NaCl increases the ionic strength of the milk, which shields the charges on the proteins and inhibits the calcium-dependent aggregation phase.
This increases the clotting time rather than promoting quick clotting.
Thus, statement C is incorrect.
4. Use of sterilized milk (D): Sterilization denatures whey proteins, which form a protective complex with $\kappa$-casein and block rennet access.
It also precipitates soluble calcium into insoluble forms.
Consequently, sterilized milk will not clot with rennet.
Thus, statement D is incorrect.
Therefore, only statements A and B are correct.
Step 3: Final Answer
The correct statements with regard to rennet clotting of milk are A and B only.
Was this answer helpful?
0
0
Top ICAR AIEEA Dairy Technology Questions
- As per legal standards (FSSR, 2011), the acidity (%LA) of chakka should not be more than:
- Which of the following food additive is permitted as preservative in paneer?
- Given below are four statements:
Statement (I) : Homogenisation breaks down fat globules in milk into smaller entities.
Statement (II) : Homogenisation breaks down fat globules and casein micelles in milk into smaller entities.
Statement (III) : Homogenisation slightly increases viscosity of milk.
Statement (IV) : Homogenisation improves the appearance of milk.
In light of the above statements, choose the most appropriate answer from the options given below. - With regard to temperature of operation, place the following unit operations in sequence in an increasing order of temperature:
(i) Sterilisation
(ii) Thermisation
(iii) Homogenisation
(iv) Bactofugation and
(v) HTST pasteurization.
Choose the correct answer from the options given below : - “Narampak” and “karapak” refer to varieties of sandesh with reference to which of the following parameters ?
View More Questions
Top ICAR AIEEA Dairy Product Technology Questions
- Given below are four statements:
Statement (I) : Homogenisation breaks down fat globules in milk into smaller entities.
Statement (II) : Homogenisation breaks down fat globules and casein micelles in milk into smaller entities.
Statement (III) : Homogenisation slightly increases viscosity of milk.
Statement (IV) : Homogenisation improves the appearance of milk.
In light of the above statements, choose the most appropriate answer from the options given below. - “Narampak” and “karapak” refer to varieties of sandesh with reference to which of the following parameters ?
- In sensory evaluation of dairy products, maximum marks are allotted to which of the following attribute ?
- Given below are two statements, one is labelled as Assertion (A) and other one labelled as Reason (R).
Assertion (A) : During paneer manufacture, pressing of coagulum in hot condition is essential.
Reason (R) : Pressing in hot condition can fuse the coagulum into a firm single block.
In light of the above statements, choose the correct answer from the options given below. - Match List-I with List-II
\begin{tabular{ll} List-I (Name of the cheese) & List-II (Country of origin)
(A) Limburger & (I) Portugal
(B) Queso-Blanco & (II) Germany
(C) Requeijao & (III) Peru
(D) Ziger & (IV) Belgium
Match the name of the cheese with its country of origin :
View More Questions
Top ICAR AIEEA Questions
- Which of the following statements is false?
- Which of the following is an example of an inventory?
- According to Adam Smith, productivity gains could be brought about through .
- The supply curve for an artificially scarce good is .
- Which of the following would not be considered an opportunity cost of paid employment?
View More Questions