Probiotics

Q.

________ is produced by first curdling of milk by lactic acid bacteria, and the salting and ripening it with a variety of microorganisms for different flavours.

1. Yoghurt

2. Cheese

3. Wine

4. Vinegar

Q.

why does curd turns sour more easily in summer than in winter

Q. Conversion of milk to curd improves its nutritional value by increasing the amount of_____________

1. Vitamin $B_{12}$
2. Vitamin D
3. Vitamin E
4. Vitamin A

Q.

The microorganism present in curd is __.

Q. Identify the bacteria in the given image.

1. Lactobacillus
2. Rhizobium
3. Cyanobacteria
4. None of the above