Answer of question 3

Dear student,

Answer is c) of formation of lactic acid. When milk is fresh, the milk protein present in it do not coagulate because they repel each other and float in milk but as the pH of milk is decreased below 7, the milk protein starts making clumps. During curdling process milk protein casein is made to coagulate at warmer temperature and in the presence of lactic acid produced by bacteria which lowers down the pH of milk and helps the casein protein in coagulation. This type of coagulation is a slow process due to which cheese becomes soft porous and increases in volume. But if we use enzyme like chymosin for coagulation then coagulation process is faster and hard cheese is formed with no porosity.

Regards

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b is the answer
 
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B is the answer
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b
 
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CO2 is produced by the action of yeast over sugar.
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Cois produced by the action of yeast over sugar
 
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answer is b
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answer  (a)
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B is the answer
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the answer is a
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CO 2 is the reaction on suger with yest
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carbon dioxide is produced by the yeast over sugar
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co2 is the ans
 
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CO2 is produced by the action of yeast over sugar
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the right answer is a
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the correct answer is b
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Right answer: (a)
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hi
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anwer a
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I THINK C OPTION IS CORECT.
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