0:00
Hello there.
00:01
I see there are multiple questions, so we're going to answer each of them one by one.
00:07
So the first question, they want to know.
00:09
The types of bacteria that ferment milk are collectively called what? and our options are lactic acid, normal flora, oxidizing, or acetic acid.
00:26
So looking through this, they were bringing up.
00:30
Different types of bacteria that do partake in fermenting milk so these bacteria are lactobacterias bacteriomulus lacto coca lecoculus or an luconostococococ so based off of these bacteria, they all fall under lactic acid.
01:07
So a is your answer.
01:11
So let's go to the next question where they ask us, denaturation of milk form a smooth, semi -solid what? so which one these dairy products produce that? is it crude? is cream is it cheese or is it yogurt out of all them the one that you get a smooth semi -solid the naturation of milk is cream because crude is like an indian dairy dish mixed with some rice in it cheese is solid and yogurt you could think of yogurt but but it's a little bit different.
02:06
It's not as solid as cream is.
02:11
And finally, the last one.
02:13
The last one is the first step of yogurt formation occurs at about what? and our options are 30 celsius, 115 through 120 celsius, 416, i mean 46, i mean 46, to, i just made a typo...