The 'Swiss cheese' effect in some fermented dairy products is attributed to the metabolic activity of certain bacteria. These bacteria produce which of the following gases responsible for the characteristic holes?
Methane and H2S
CO2 and H2
N2 and O2
SO2 and H2O
Related Questions
Which of the following bacteria convert milk into curd?
Propionibacterium sharmanil
Saccharomyces cerevisiae
Lactobacillus
Thermophilic bacteria
The starter or inoculum is added to the fresh milk in order to convert milk into curd, the term starter or inoculum here refers to
Bacteria rich in vitamin-
Bacteria rich in protein
Bacteria containing millions of LAB
All of the above
Study the following flow chart that shows curd formation from milk and select the correct option for A and B
Milk is incubated with curd
↓
LAB shows growth in milk
↓
Production of …..A…..
↓
Coagulation and digestion of milk protein
↓
Improved nutritional quality by increased ….B….
A-citric acid; B-vitamin-
A-lactic acid; B-vitamin-
A-lactic acid; B-vitamin-C
A-citric acid; B-vitamin-
