Question

1. In cheese manufacturing the pH of the milk need to be adjusted to this pH range to optimize curd formation a. Neutral, 6.0-70 b. Alkaline, 7.0-8.0 c. Around the pl of casein 4.5-5.5 d. Very acidic, 2.0-3.0 2. The protease inhibitors in egg is located primarily in a. Egg yolk b. Egg lipoprotein c. Egg lysozyme d. Egg white 3. The gelation of muscle proteins is primarily due to a. Sarcoplasmic proteins d. Stromal proteins c. Actin d. Myosin 4. When the protein is denatured, its digestibility is a. Increased generally b. Decreased generally c. Unchanged generally d. Unknown generally
1 through 4

Answer 1

Answer 1:

Curd formation takes place best at a pH around 4.6, which is the pI for casein. Casein is the dominant protein in milk, and at a pH in the range 4.5 to 5.5, the protein gets denatured and this allows for curd formation to take place.

In this pH range, growth of undesirable microbes can be checked, as most microbes thrive above a pH of 5.5.

Hence correct choice should be :

Around the pI of casein 4.5 to 5.5.

Answer 2:

Protease inhibitors like ovomucoid are found in the egg albumen, which is also called egg-white. Thus correct choice should be :

Egg white

Answer 3:

The gelatin of muscle proteins is mainly due to

Myosin

Answer 4:

When a protein is denatured, it gets unfolded. This makes it easier for enzymes to act on target sites present in the protein. Thus, digestibility generally increases for denatured proteins.

Increased generally