Milk starts to coagulate when Lactic Acid Bacteria (LAB) is added to warm milk as a starter. Mentions any two other benefits of LAB.

Which lactic acid bacterium is added to milk for fermentation?

Complete the paragraph Select the appropriate options and complete the following paragraph. (Yeast, yoghurt, _ bread, Lactobacilli, fermentation, respiration, sour, bitter, low pH, coagulation, sweet, high pH) _________convert lactose in milk to form lactic acid by the process of ______. This results in a change in the pH of milk causing _________of milk proteins that separate these proteins from other constituents of milk. These changes in milk result in the formation of a product known as __________which has a_______taste due to the presence of lactic acid. The ________destroys harmful microbes present in milk.

Fill in the blanks by selecting the correct word from the bracket and complete the given paragraph. (characterisitic taste, Lactobacilli, Xanthamonas spp., lactic acid, dense consistency, acetic acid, 2:1,Streptococcus thermophilus, 1:1) For preparation of yoghurt, milk is boiled and once it cools to warm temperature, bacteria such as Lactobacillus delbrueckii and "____" are added to it in "_____" proporation. "_____" is formed due to Streptococcus that makes the proteins to gel out and thus give "______" to the yoghurt. Acetaldehyde like compounds are formed due to "_____" that gives "______" to the yoghurt.

The vitamin whose content increases following the conversion of milk into curd by lactic acid bacteria is