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Food Science and Technology QUESTION #5959
Question 1
The 'string test' for mozzarella quality assesses:
  • \(\text{pH}\) of the cheese brine
  • The stretching ability and fibrous texture of the pasta filata curd, indicating proper casein alignment (requires curd \(\text{pH}\;5.1\text{–}5.3\) and temperature \(55\text{–}65^{\circ}\text{C}\))✔️
  • Fat content by the length of the string formed
  • Moisture content by the weight of the string
Correct Answer Explanation
The string (pull/stretch) test evaluates whether mozzarella curd has been properly plasticized and stretched. Good mozzarella forms continuous elastic strings when pulled; poor plasticization at incorrect \(\text{pH}\) or temperature results in breaking rather than stretching.