Question

The milk after homogenization will not be suitable for the production of semi-hard or hard cheeses due to which of the following reasons?

(a) Too soft coagulum

(b) Too hard coagulum

(c) Off flavor

(d) Bitter taste

This question was posed to me at a job interview.

The above asked question is from Homogenizer in section Building Blocks of Dairy Processing of Dairy Engineering

Answer 1

The correct answer is (a) Too soft coagulum

To explain: The milk will not be suitable for the production of semi-hard or hard cheeses. This is because the coagulum will be too soft and difficult to dewater.