Question:
Which of the following statements related to application of membrane techniques in cheese making are true?
A. Application of ultra filtration in cheese making results in 10-30% increase in cheese yield
B. Casein micelles are larger than bacteria and milk fat and hence micro filtration helps in its easy separation
C. Viscosity of milk dramatically increases during membrane processing when protein content exceeds 12-14%
D. Recirculation of ultrafiltration retentate may lead to partial homogenization of fat and reduce textural quality of hard cheese.
Choose the most appropriate answer from the options given below:
Which of the following statements related to application of membrane techniques in cheese making are true?
A. Application of ultra filtration in cheese making results in 10-30% increase in cheese yield
B. Casein micelles are larger than bacteria and milk fat and hence micro filtration helps in its easy separation
C. Viscosity of milk dramatically increases during membrane processing when protein content exceeds 12-14%
D. Recirculation of ultrafiltration retentate may lead to partial homogenization of fat and reduce textural quality of hard cheese.
Choose the most appropriate answer from the options given below:
A. Application of ultra filtration in cheese making results in 10-30% increase in cheese yield
B. Casein micelles are larger than bacteria and milk fat and hence micro filtration helps in its easy separation
C. Viscosity of milk dramatically increases during membrane processing when protein content exceeds 12-14%
D. Recirculation of ultrafiltration retentate may lead to partial homogenization of fat and reduce textural quality of hard cheese.
Choose the most appropriate answer from the options given below:
Show Hint
Membrane techniques: UF increases yield, viscosity increases at >12% protein, recirculation affects quality.
Casein micelles are smaller than bacteria.
Casein micelles are smaller than bacteria.
Updated On: Aug 18, 2026
- (A), (B), (C) and (D) only
- (A) and (D) only
- (A), (B) and (C) only
- (A), (C) and (D) only
Show Solution
Verified By Collegedunia
The Correct Option is D
Solution and Explanation
Step 1: Understanding the Concept:
Membrane techniques are used in cheese making.
They have specific effects on yield and quality.
Step 2: Key Formula or Approach:
No specific formula.
Need to know the effects of membrane techniques.
Step 3: Detailed Explanation:
A. UF increases cheese yield by 10-30% - correct.
B. Casein micelles are smaller than bacteria, not larger - incorrect.
C. Viscosity increases when protein exceeds 12-14% - correct.
D. Recirculation may cause partial homogenization and reduce quality - correct.
Thus, A, C, and D are correct.
Step 4: Final Answer:
The correct statements are (A), (C), and (D).
Hence, the correct option is (D).
Membrane techniques are used in cheese making.
They have specific effects on yield and quality.
Step 2: Key Formula or Approach:
No specific formula.
Need to know the effects of membrane techniques.
Step 3: Detailed Explanation:
A. UF increases cheese yield by 10-30% - correct.
B. Casein micelles are smaller than bacteria, not larger - incorrect.
C. Viscosity increases when protein exceeds 12-14% - correct.
D. Recirculation may cause partial homogenization and reduce quality - correct.
Thus, A, C, and D are correct.
Step 4: Final Answer:
The correct statements are (A), (C), and (D).
Hence, the correct option is (D).
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