Q.

Fermentation of milk to curd is due to

A. Mycobacterium
B. Staphylococcus
C. Lactobacillus
D. Yeast
Answer» C. Lactobacillus
Explanation: When milk is heated to a temperature of 30-40°C and a small amount of old curd added to it, the Lactobacillus (bacteria) in that curd sample gets activated and multiplies
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