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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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