Advertisements
Advertisements
प्रश्न
Answer the following question:
Why does 'Swiss Cheese' develop large holes?
Advertisements
उत्तर
Swiss cheese develops large holes because of the large amount of carbon dioxide produced by the bacterium Propionibacterium shermanii.
संबंधित प्रश्न
Bacteria cannot be seen with the naked eyes, but these can be seen with the help of a microscope. If you have to carry a sample from your home to your biology laboratory to demonstrate the presence of microbes with the help of a microscope, which sample would you carry and why?
List the advantages of biogas plants in rural areas.
Milk is converted to curd by:
The vitamin whose content increases following the conversion of milk into curd by lactic acid bacteria is ______.
Name a microbe used for the production of Swiss cheese.
Which one of the following factors is responsible for activation of protoxin into active Bt toxin of Bacillus thuringiensis?
Home-made fruit juices are turbid, while the bottled ,fruit juices purchased from the market are clear. Give a reason for this difference.
What is the main milk protein that is separated during cheese production?
Which microbe is responsible for producing carbon dioxide that forms the characteristic large holes in Swiss cheese?
Which microorganism primarily undergoes fermentation in the batter for idli and dosa?
