Casein, Curd

In favourable conditions, microbes generally reproduce at a

• very slow rate

• very fast rate

• do not reproduce at all

• none of the above

The microbe which converts milk to curd is

Lactobacillus is a

• fungus

• virus

• bacterium

• none of the above

First step in formation of curd is

• cooling the milk

• heating the milk

• keeping milk at room temperature

• none of the above

The products of microbial metabolic reactions can be

• useful

• harmful

• both useful and harmful

• none of the above

Tags

NGSS.HS-LS2-3

Curd helps in

• increasing immunity

• improving digestion

• both in improving digestion and immunity

• none of the above

Milk is converted to curd by

• keeping it in refrigerator

• by boiling milk

• multiplication of Lactobacillus present in curd

Tags

NGSS.MS-LS1-7

Difference between curd and yogurt is

• the microbes used to make them

• nothing, both are same

• none of the above