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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
Give the biological name of the following:
The microbe used to produce Swiss cheese.
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.
Concentrations of which vitamin increases, while the milk is converted into curd by the process of fermentation:
Milk is converted to curd by:
Which of the following used in Swiss cheese?
Which species of Penicillium produces Roquefort cheese?
Which of the following microbes is NOT involved in the preparation of household products?
- Aspergillus niger
- Lactobacillus
- Trichoderma polysporum
- Saccharomyces cerevisiae
- Propionibacterium sharmanii
Choose the correct answer from the options given below:
Which two microorganisms are used to prepare yogurt from milk?
What is the characteristic compound in yogurt that is linked to its flavour?
What is the primary function of LAB present in curd in the stomach?
