Curding of milk takes place by
Streptococcus lactis
Streptococcus thermophillus
Lactobacillus lactis
All the above
It’s obvious.
$A$ : Curd is more nutritious than milk.
$R$ : $LAB$ present in curd checks growth of disease causing microbes.
Why does 'Swiss cheese' have big holes ?
During its formation, bread becomes porous due to release of Carbon dioxide by the action of
The bread is soft and porous when the yeast cells are mixed in the lump of wheat flour because
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