Question:
Which of the following statements in not true?
Which of the following statements in not true?
Show Hint
Buffalo Milk Cheese Characteristics:
Faster Rennet Clotting Time ($+$).
Faster Whey Syneresis ($+$).
Poor Cheddaring Properties ($+$).
SLOWER FLAVOR DEVELOPMENT (due to dense curd matrix and slow proteolysis).
Faster Rennet Clotting Time ($+$).
Faster Whey Syneresis ($+$).
Poor Cheddaring Properties ($+$).
SLOWER FLAVOR DEVELOPMENT (due to dense curd matrix and slow proteolysis).
Updated On: Sep 15, 2026
- Buffalo milk shows faster renneting
- Buffalo milk shows faster syneresis
- Buffalo milk shows poor cheddaring
- Buffalo milk shows faster flavor development in cheese
Show Solution
Verified By Collegedunia
The Correct Option is D
Solution and Explanation
Step 1: Understanding the Concept:
Comparative rennet coagulation and cheese ripening kinetics of buffalo vs cow milk: buffalo milk contains vastly higher colloidal calcium phosphate and larger micelle size leading to faster rennet clotting and rapid syneresis, but cheese ripening and flavor development are significantly slower due to lower plasmin activity and dense curd matrix.
Key Formula or Approach:
\[ \text{Buffalo Milk Cheese Ripening: } \text{High Mineral Density} + \text{Lower Lipase/Plasmin Accessibility} \implies \mathbf{SLOWER \text{ Flavor Development (NOT Faster)}} \]
Step 2: Detailed Explanation:
Comparison of cow milk vs water buffalo milk in cheese technology:
1. Faster Renneting (True): Buffalo milk has higher concentrations of micellar calcium ($40\%$ higher) and caseins ($4.2\%$ vs $2.6\%$), clotting in less than half the time of cow milk.
2. Faster Syneresis (True): Higher calcium bridges contract the hydrophobic curd matrix rapidly, expelling whey much faster.
3. Poor Cheddaring (True): Buffalo curd develops acidity slowly and retains high mineral buffering, exhibiting poor plastic flow/cheddaring stretch compared to cow milk.
4. Flavor Development (False NOT True) (D): Buffalo milk cheese exhibits a dense, rubbery, compact protein microstructure with slower proteolysis and lipolysis, requiring much longer ripening time (slower flavor development) than cow milk cheese.
Step 3: Final Answer:
Thus, 'Buffalo milk shows faster flavor development in cheese' is NOT true, matching option (D).
Comparative rennet coagulation and cheese ripening kinetics of buffalo vs cow milk: buffalo milk contains vastly higher colloidal calcium phosphate and larger micelle size leading to faster rennet clotting and rapid syneresis, but cheese ripening and flavor development are significantly slower due to lower plasmin activity and dense curd matrix.
Key Formula or Approach:
\[ \text{Buffalo Milk Cheese Ripening: } \text{High Mineral Density} + \text{Lower Lipase/Plasmin Accessibility} \implies \mathbf{SLOWER \text{ Flavor Development (NOT Faster)}} \]
Step 2: Detailed Explanation:
Comparison of cow milk vs water buffalo milk in cheese technology:
1. Faster Renneting (True): Buffalo milk has higher concentrations of micellar calcium ($40\%$ higher) and caseins ($4.2\%$ vs $2.6\%$), clotting in less than half the time of cow milk.
2. Faster Syneresis (True): Higher calcium bridges contract the hydrophobic curd matrix rapidly, expelling whey much faster.
3. Poor Cheddaring (True): Buffalo curd develops acidity slowly and retains high mineral buffering, exhibiting poor plastic flow/cheddaring stretch compared to cow milk.
4. Flavor Development (False NOT True) (D): Buffalo milk cheese exhibits a dense, rubbery, compact protein microstructure with slower proteolysis and lipolysis, requiring much longer ripening time (slower flavor development) than cow milk cheese.
Step 3: Final Answer:
Thus, 'Buffalo milk shows faster flavor development in cheese' is NOT true, matching option (D).
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