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How does addition of a small amount of c...

How does addition of a small amount of curd to fresh milk help formation of curd ? Mention a nutritional quality that gets added to the curd.

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A small amount of curd contains Lactobacillus and other Lactic Acid Bacteria (LAB) that grow in milk and convert into curd. LAB produces lactic acid that cause coagulation of protein in milk to form curd.
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Study the following statements regarding lactic acid bacteria (LAB) which are used to convert milk into curd. (i) They produce acids that coagulate and partially digest the milk proteins. (ii) A small amount of curd added to the fresh milk as an inoculum contains millions of LAB , which at suitable temperature, multiply and convert milk into curd. (iii) Conversion of milk into curd improves its nutritional quality by increasing vitamin B_(12) . (v) LAB may result in acidity in the stomach of human beings. Which of the given statements are correct ?

Lactic acid bateria convert milk into curd an improves its nutritional quality by enhancing vitamin :

Conversion of milk to curd improves its nutritional value of increasing the amount of

Conversion of milk to curd improves its nutritional value of increasing the amount of

How lactic Acid Bacteria are important in curd formation ?

Study the following flow chart depicting the formation of curd from milk. Identify the missing parts X and Y.

Why is 'starter' added to set the milk into curd ? Explain.

A milkman adds a very small amount of baking soda to fresh milk. (a) Why does he shift the pH of the fresh milk from 6 to slightly alkaline? (b) Why does this milk take a long time to set as curd?

Mention the importance of Lactic acid bacteria to humans other than setting milk into curd.

Mention the importance of Lactic acid bacteria to humans other than setting milk into curd.

XII BOARD PREVIOUS YEAR PAPER ENGLISH-XII BOARDS-SECTION-B
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