Question

What is produced in a calf's stomach to help curdle milk and used in the production of cheese?

• A. \(\textit{chymosin}\)
• B. \(\textit{bacteriophage}\)
• C. \(\textit{antibiotic}\)
• D. \(\textit{pasteurization}\)

Hint:

Chymosin (rennin) is the enzyme that helps in curdling milk during the cheese-making process.

Answer 1

The Correct Option is A

Step 1: Understanding chymosin and its role in cheese production. 
- Chymosin, also known as rennin, is an enzyme produced in the stomachs of calves that helps curdle milk by breaking down casein proteins.
- This enzyme is essential in the process of turning liquid milk into curds, which is a key step in cheese production. 
Step 2: Explanation of incorrect options. 
- Bacteriophage (B): A virus that infects bacteria, not involved in milk curdling. 
- Antibiotic (C): Used to kill bacteria, but does not play a role in curdling milk. 
- Pasteurization (D): A heat treatment process to kill harmful microorganisms, unrelated to curdling. 
Step 3: Selecting the correct option. 

Since \( \textit{chymosin}\) is directly involved in curdling milk during cheese production, the correct answer is (A)\( \textit{chymosin}.\)