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Question

Cheese processing includes :

This question was previously asked in
CUET PG 2026 Agri-Business Management Question Paper (25-Mar-2026) (Shift 2)
The correct answer is
Coagulation of milk proteins.

Cheese Processing: Core Principles

Understanding the fundamental steps in cheese processing is key. The question asks to identify a core included process.

Identifying the Primary Step

The most critical step in cheese making is the coagulation of milk proteins.

  • This process involves altering the milk's state so that the proteins, mainly casein, aggregate to form a solid mass called curd.
  • Coagulation is typically achieved either by adding specific enzymes (like rennet) or by increasing acidity (using starter cultures or direct acidification).
  • This curd formation traps fat and other milk solids, separating them from the liquid whey.

Analyzing Other Options

The other options represent different processes, not typically the defining step of cheese processing itself:

  • Heat sterilization of milk proteins: Sterilization (e.g., UHT) is a preservation method usually applied to milk *before* cheesemaking begins, or as a step for specific products, but not the core curd-forming step.
  • Coagulation of milk solids not fat: While proteins are part of the solids not fat (SNF), the direct target of coagulation is the protein matrix itself, not the entirety of SNF.
  • Centrifugation of milk proteins: Centrifugation is used in dairy for separating components like cream, not for forming the curd structure essential for cheese.

Therefore, the coagulation of milk proteins is the defining process among the choices provided.

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