Question :
Which of the following micro organism is used in milk curdling?
Option 1:
Acetobacter
Option 2:
Leuconostoc
Option 3: Bacillus
Option 4: Lactobacillus
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Correct Answer: Lactobacillus
Solution : The correct option is Lactobacillus .
Lactic acid bacteria, namely Lactobacillus strains, are often utilised in milk curdling. Lactose, the sugar found in milk, is fermented by these bacteria into lactic acid. This lowers the pH of the milk, allowing it to curdle and form curds, which is an important stage in the manufacture of cheese and yoghurt. Lactic acid bacteria aid in the coagulation of milk proteins, resulting in the separation of curds (solid) and whey (liquid).
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