- 1(current)
Q. No.Lactic Acid Bacillus, while used for converting milk to curd, increases the nutritional value of curd by adding vitamin:
| 1. | A | 2. | B12 |
| 3. | C | 4. | D |
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The rising of dough is due to:
1. Multiplication of yeast
2. Production of CO2
3. Emulsification
4. Hydrolysis of wheat flour starch into sugars
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Large holes in Swiss cheese are the result of fermentation by:
1. Streptococcus salivarius
2. Propionibacterium shermanii
3. Lactobacillus helveticus
4. Lactobacillus delbrueckii
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- 1(current)
Q. No.
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