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In industrial yoghurt making, the gel-like dense consistency forms because lactic acid produced by Streptococcus does what to the milk proteins?
AAdds extra fat globules
BDissolves the proteins fully
CConverts proteins to sugar
DMakes the proteins gel out
Answer & Solution
Correct answer: D. Makes the proteins gel out
1. Streptococcus forms lactic acid in the warm milk.
2. The acid makes the proteins gel out, giving yoghurt its dense consistency.
3. Dissolving proteins would thin the milk, the opposite of what happens, so that choice is wrong.
4. No conversion to sugar or addition of fat is described.
_Source: Balbharati (Maharashtra Board) Class 10 Science & Technology Part 2, Ch 7 "Introduction to Microbiology", p.87_
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