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Question

1. Adding flavours
2. Salting
3. Cutting yoghurt
4. Mixing microbes
Which amongst the following gives the correct order for cheese production?

A
4, 1, 3, 2
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B
3, 2, 4, 1
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C
1, 4, 2, 3
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D
2, 3, 4, 1
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Solution

The correct option is C 3, 2, 4, 1
Curd is allowed to ferment till the desired sourness is attained. Thereafter, solid curd is cut and heated to remove whey (liquid). Salting is done in order to add flavour, texture, to remove moisture and control the production of lactic acid. Following which, essential microbes, pigments and flavours are mixed.

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