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Cheese are usually colassified on the ba...

Cheese are usually colassified on the basis of

A

Texture

B

Flavour

C

Colour

D

All th above

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The correct Answer is:
D
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  7. The puffed up appearance of dough in bakery is due to

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  8. Large holes in Swiss cheese are due to bacterium

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  9. Lactic acid bactria (LAB) at suitable temperature convets milk ot curd...

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  10. Which antibiotic inhibits peptide bond formation

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