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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
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
Which of the following pair is correctly matched for the product produced by them?
Match the columns.
| Product | Microbe | ||
| A | Curd | 1 | Yeast |
| B | Bread | 2 | Propionibacterium |
| C | Swiss Cheese | 3 | LAB |
| D | Statins | 4 | Monascus purpureus |
The vitamin whose content increases following the conversion of milk into curd by lactic acid bacteria is ______.
At approximately what temperature is yogurt fermentation commonly carried out?
Which two microorganisms are used to prepare yogurt from milk?
What is the liquid by-product obtained during the churning process when making butter?
Which fungus is used in the ripening of Roquefort cheese?
What is the primary function of LAB present in curd in the stomach?
