In which century did the industrial processing of milk begin?

  • A
    $20^{th}$ century
  • B
    Late $19^{th}$ century
  • C
    Mid $19^{th}$ century
  • D
    Early $20^{th}$ century

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Similar Questions

$LAB$ (Lactic Acid Bacteria) are used to curdle milk by producing:

Statement $P$: $LAB$ is used to make bread.
Statement $Q$: $Lactobacillus$ is used to make curd.

$A$: After $24 \; \text{hours}$, toddy becomes unpalatable.
$R$: Toddy left for a few hours undergoes fermentation.

Which of the following converts milk into curd and increases the amount of vitamin $B_{12}$?

Which process is responsible for the preparation of dosa and idli batter due to the action of $LAB$?

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