Streptococcus thermophilus and Lactobacillus bulgaricus are being used for the production of

  • A
    Cheese
  • B
    Yoghurt
  • C
    Tempeh
  • D
    Miso

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Similar Questions

Conversion of milk to curd improves its nutritional value by increasing the amount of

Toddy is:
$I.$ $A$ traditional drink of Southern India.
$II.$ Made by fermentation of sap from palm trees by bacteria.
Which of the statements given above about toddy is/are correct?

Which component of milk is partially digested by $LAB$ bacteria?

Lactic Acid Bacteria $(LAB)$ grow in milk and convert it into curd,and also improve its nutritional quality by increasing the content of ...........

Which bacteria are responsible for the conversion of milk into curd?

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