Milk coagulates upon addition of acid and salt, leaving behind a watery liquid. That liquid is called as whey.

True

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False

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Solution

The correct option is A
True

When cheese is made, milk is coagulated by adding acid and salt. Upon this treatment, all the milk proteins and fats coagulate and separate out as solid part, leaving behind a watery liquid. This liquid is called whey. This liquid is also used as a stock for making soups and curries.

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Match the products with the process of making.

$\begin{matrix} Column 1 & Column 2 1. Milk & a. Liquid left after making cheese 2. Butter & b. Fermenting milk with acid and salt 3. Curd & c. Milking a cattle 4. Cheese & d. Churning the cream 5. Whey & e. Fermenting milk with bacteria \end{matrix}$

Match the product with the process of making

$\begin{matrix} Column 1 & Column 2 1. Milk & a. Liquid left after making cheese 2. Butter & b. Fermenting milk with acid and salt 3. Curd & c. Milking cattle 4. Cheese & d. Churning the cream 5. Whey & e. Fermenting milk with bacteria \end{matrix}$

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