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(A) The production of $Casein$ is a chemical process involving the precipitation of milk proteins (primarily $Casein$) using acids (like lemon juice o

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Casein

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(A) The production of $Casein$ is a chemical process involving the precipitation of milk proteins (primarily $Casein$) using acids (like lemon juice or vinegar) or enzymes (like rennet). It does not require the fermentation activity of fungi or microorganisms. In contrast,the production of $Curd$ requires $Lactic$ $Acid$ $Bacteria$ $(LAB)$,$Cheese$ production involves specific microbial cultures (bacteria or fungi),and $Wine$ production requires the fermentation activity of yeast (a fungus).

For the production of which of the following,the activity of the fungus or micro-organisms is not required?

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