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Food Science and Technology QUESTION #5940
Question 1
The rennet coagulation time (RCT) of milk is affected by all of the following EXCEPT:
  • Temperature (optimum \(\approx 30\text{–}35^{\circ}\text{C}\) for chymosin)
  • \(\text{pH}\) (optimum \(\approx 6.0\text{–}6.2\); lower \(\text{pH}\) accelerates coagulation)
  • Calcium ion concentration (\(\text{Ca}^{2+}\)) essential for micelle bridging
  • The color of the milk processing vessel✔️
Correct Answer Explanation
RCT is influenced by temperature (optimum \(30\text{–}35^{\circ}\text{C}\)); \(\text{pH}\) (lower \(\text{pH}\) increases \(\text{Ca}^{2+}\) activity and promotes aggregation); and \(\text{Ca}^{2+}\) concentration. Vessel color has no effect on enzymatic coagulation chemistry.