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Milk starts to coagulate when Lactic Aci...

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

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To answer the question regarding the benefits of Lactic Acid Bacteria (LAB) beyond its role in coagulating milk, we can follow these steps: ### Step-by-Step Solution: 1. **Understanding the Role of LAB in Milk Coagulation**: - Lactic Acid Bacteria are added to warm milk as a starter culture. They ferment lactose (milk sugar) into lactic acid, which causes the milk proteins (casein) to coagulate, forming curd. 2. **Benefit 1: Nutritional Enhancement**: ...
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Bacteria that convert milk into curd play two other beneficial roles? What are they?

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 ?

Choose the correct option with regard to statement A and B. A : Lactic acid bacteria (LAB) are responsible for converting milk into curd. B : LAB creates acidic medium necessary to coagulate and fully digest the milk proteins.

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.

How is lactic acid bacteria beneficial to us other than helping in curdling the milk?

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