Indian curd is prepared by inoculating cream and skimmed milk with

Options

A. Lactobacillus acidophilus
B. Leuconostoc cremoris
C. Lactobacillus bulgaricus
D. Streptoocous lactis

Answer

To answer the question about which microorganism is used to prepare Indian curd by inoculating cream and skimmed milk, we can follow these steps:

### Step-by-Step Solution:

1. **Understanding the Question**: The question asks which microorganism is responsible for the fermentation process in making Indian curd from cream and skimmed milk.

2. **Identifying the Options**: The options provided are:
- a) Lactobacillus acidophilus
- b) Leuconostoc cremoris
- c) Lactobacillus bulgaricus
- d) Streptococcus lactis

3. **Analyzing Each Option**:
- **Lactobacillus acidophilus**: This bacterium is commonly used in the fermentation of dairy products, including curd.
- **Leuconostoc cremoris**: This bacterium is primarily used in cheese production.
- **Lactobacillus bulgaricus**: This bacterium is mainly used in the production of yogurt.
- **Streptococcus lactis**: This bacterium is typically used in the production of butter and buttermilk.

4. **Determining the Correct Answer**: Since the question specifically asks about the preparation of Indian curd, the correct answer is **Lactobacillus acidophilus**, as it is the primary culture used for making curd.

5. **Final Answer**: Therefore, Indian curd is prepared by inoculating cream and skimmed milk with **Lactobacillus acidophilus**.