LPT-0165
QUESTION
Difficulties are experienced in curdling and ripening of cheese in milk contains?
OPTIONS
(A) Antibiotic residue
(B) Pesticide residue
(C) Insecticide residue
(D) All of the above
ANSWER
(D) All of the above
EXPLANATION
Residues of antimicrobial or inhibitory chemicals in milk can interfere with starter-culture activity and thereby disturb curdling and cheese ripening. Antibiotics are especially important, while pesticide and insecticide residues may also inhibit microbial processes depending on concentration. In the context of the question, all listed residues can cause difficulty, so option (D) is correct.
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