Question

Curd is the _______________during the cheese making process.

(a) A region which supplies substantial components required

(b) Material found in the stomach of young calves necessary

(c) Liquid portion at the bottom on the container that is hard to dispose of

(d) From Custard-like substance formed at the top of the container

I have been asked this question in examination.

Question is taken from Dairy Products topic in chapter Products of Dairy Engineering

Answer 1

The correct option is (d) From Custard-like substance formed at the top of the container

For explanation: When during the fermentation the cheese maker has gauged that sufficient lactic acid has been developed; rennet is added to cause the casein to precipitate. As the curd is formed, milk fat is trapped in a casein matrix. After adding the rennet, the cheese milk is left to form curds over a period of time. It has custard like texture.