MCQ
In cheese microorganisms are required for:
- ARipening only.
- BSouring of milk only.
- ✓Souring and ripening.
- DDevelopment of resistance to spoilage.
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Bacterium
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Product
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| $i.$ |
Aspergillus niger
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$a.$ |
Lactic acid
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| $ii.$ |
Acetobacter aceti
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$b.$ |
Butyric acid
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| $iii.$ |
Clostridium butylicum
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$c.$ |
Acetic acid
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| $iv.$ |
Lactobacillus
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$d.$ |
Citric acid
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