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प्रश्न
Answer the following question:
Why does 'Swiss Cheese' develop large holes?
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उत्तर
Swiss cheese develops large holes because of the large amount of carbon dioxide produced by the bacterium Propionibacterium shermanii.
संबंधित प्रश्न
In which food would you find lactic acid bacteria? Mention some of their useful applications.
Name some traditional Indian foods made of wheat, rice and Bengal gram (or their products) which involve use of microbes.
Find out the role of microbes in the following:
Single cell protein (SCP)
Which of the following is white button mushroom?
(A) Agaricus bisporus
(B) Pleurotus Florida
(C) Volvariella volvacea
(D) Candida species
Answer the following question:
Name the group of bacteria involved in setting milk into curd. Explain the process they carry in doing so. Write another beneficial role of such bacteria.
Write short notes on the following:
Brewer's yeast
Concentrations of which vitamin increases, while the milk is converted into curd by the process of fermentation:
Lactic acid is formed by the process of:
The vitamin whose content increases following the conversion of milk into curd by lactic acid bacteria is ______.
Why does ‘Swiss cheese’ have big holes?
