Allied & ICAR Exam Bank • ALLIED_1340 MCQ • 1 Mark

Section 7: Dairy and Food Engineering

Dairy Unit Operations

Subtopic: Cheese Curd Cutting

Question Statement:

In cheddar cheese manufacture, the enzymatic coagulum formed by rennet action is sliced into small cubes (6 to 12 mm) with curd knives primarily to:

Options:

  • (A) Increase surface area to accelerate syneresis and expulsion of liquid whey from curd grains
  • (B) Inactivate chymosin enzyme
  • (C) Neutralize lactic acid
  • (D) Incorporate butterfat into whey

Answer Key:

A

Step-by-Step Solution & Explanation

Cutting the continuous casein gel network into uniform cubes drastically increases surface area per unit volume, accelerating syneresis (contraction and expulsion of watery whey).
← Previous (ALLIED_1339) Next (ALLIED_1341) →

Practice In Authentic CBT Exam Interface

Test your skills under authentic timed conditions with live scoring and AIR percentile ranking.

Launch CBT Mock Test