What is the beneficial role of $LAB$ in our stomach?

  • A
    Causes souring of milk by decreasing nutritional quality
  • B
    Increases the amount of vitamin-$D$
  • C
    Checks disease causing microbes
  • D
    It produces alkali which coagulate and partially digest the milk proteins

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Dough kept overnight in warm weather becomes soft and spongy because of

The dough used for making dosa and idli is fermented by which organisms,and what causes it to appear puffed up?

The process of heating milk to $62.8^{\circ}C$ for $30$ minutes followed by cooling is known as ..........

Study the following flow chart that shows curd formation from milk and select the correct option for $A$ and $B$.
Milk is incubated with curd
$\downarrow$
$LAB$ shows growth in milk
$\downarrow$
Production of .....$A$.....
$\downarrow$
Coagulation and digestion of milk protein
$\downarrow$
Improved nutritional quality by increased ....$B$....

Which vitamin content is increased by Lactic Acid Bacteria $(LAB)$ in milk?

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