Curding of milk takes place by
Streptococcus lactis
Streptococcus thermophillus
Lactobacillus lactis
All the above
It’s obvious.
Which bacterium responsible for large holes in 'Swiss chees' are due to production of a large amount of $CO_2$ ?
Curd is formed by adding a small amount of curd to milk, which acts as a
Cheese and Yoghurt are products of the process
Streptococcus thermophilus and Lactobacillus bulgaricus are being used for the production of
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