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Consider the following statements about the lab.
- It increases the vitamin B12 amount, thus increasing the nutrient quality of milk.
- It checks disease-causing microbes in the stomach.
Choose the correct option.
- a)Statement 1 is correct, but 2 is incorrect
- b)Statement 1 is incorrect, but 2 is correct
- c)Both statements 1 and 2 are correct
- d)Both statements 1 and 2 are incorrect
Correct answer is option 'C'. Can you explain this answer?
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Consider the following statements about the lab. It increases the vita...
Lactobacillus and other lactic acid bacteria (LAB) are commonly responsible for converting milk into curd. This process is known as fermentation, and it is a result of the metabolic activity of these microorganisms.
Fermentation Process:
1. Initial Inoculation: When milk is exposed to the environment, it can become contaminated with various microorganisms. The most common and desirable microorganisms for curd formation are Lactobacillus species and other LAB.
2. Lactic Acid Production: Lactobacillus and LAB ferment lactose, the sugar present in milk, into lactic acid. This process is called lactic acid fermentation. Lactic acid lowers the pH of the milk, making it acidic.
3. Coagulation: As the pH decreases, it triggers the denaturation of milk proteins, particularly casein. Denaturation causes the milk proteins to unfold and aggregate, forming a solid network known as a curd. The curd traps the liquid portion of the milk, known as whey.
4. Curd Formation: Lactobacillus and LAB continue to metabolize lactose and produce lactic acid. The ongoing production of lactic acid maintains the low pH, which is essential for the curd formation process.
5. Whey Removal: The whey, which contains water, lactose, minerals, and some proteins, is drained or separated from the curd. This results in the formation of solid curd.
6. Ripening: After curd formation, the curd is often allowed to ripen for some time. During this period, the curd undergoes further biochemical changes, including the breakdown of proteins and the development of flavor.
Key Points:
- Lactobacillus and other LAB are commonly found in the natural environment, including the surfaces of plants, fruits, and the gastrointestinal tracts of animals.
- These microorganisms are used in the production of various fermented foods and beverages, including yogurt, cheese, sauerkraut, and kimchi.
- The fermentation process carried out by Lactobacillus and LAB not only converts lactose to lactic acid but also enhances the digestibility and nutritional quality of milk.
- Lactic acid production by these microorganisms also helps in preserving the curd by preventing the growth of spoilage-causing bacteria.
In conclusion, Lactobacillus and other lactic acid bacteria play a crucial role in the conversion of milk into curd through the process of fermentation. Their metabolic activity leads to the production of lactic acid, which triggers the coagulation of milk proteins and the formation of a solid curd.
Fermentation Process:
1. Initial Inoculation: When milk is exposed to the environment, it can become contaminated with various microorganisms. The most common and desirable microorganisms for curd formation are Lactobacillus species and other LAB.
2. Lactic Acid Production: Lactobacillus and LAB ferment lactose, the sugar present in milk, into lactic acid. This process is called lactic acid fermentation. Lactic acid lowers the pH of the milk, making it acidic.
3. Coagulation: As the pH decreases, it triggers the denaturation of milk proteins, particularly casein. Denaturation causes the milk proteins to unfold and aggregate, forming a solid network known as a curd. The curd traps the liquid portion of the milk, known as whey.
4. Curd Formation: Lactobacillus and LAB continue to metabolize lactose and produce lactic acid. The ongoing production of lactic acid maintains the low pH, which is essential for the curd formation process.
5. Whey Removal: The whey, which contains water, lactose, minerals, and some proteins, is drained or separated from the curd. This results in the formation of solid curd.
6. Ripening: After curd formation, the curd is often allowed to ripen for some time. During this period, the curd undergoes further biochemical changes, including the breakdown of proteins and the development of flavor.
Key Points:
- Lactobacillus and other LAB are commonly found in the natural environment, including the surfaces of plants, fruits, and the gastrointestinal tracts of animals.
- These microorganisms are used in the production of various fermented foods and beverages, including yogurt, cheese, sauerkraut, and kimchi.
- The fermentation process carried out by Lactobacillus and LAB not only converts lactose to lactic acid but also enhances the digestibility and nutritional quality of milk.
- Lactic acid production by these microorganisms also helps in preserving the curd by preventing the growth of spoilage-causing bacteria.
In conclusion, Lactobacillus and other lactic acid bacteria play a crucial role in the conversion of milk into curd through the process of fermentation. Their metabolic activity leads to the production of lactic acid, which triggers the coagulation of milk proteins and the formation of a solid curd.
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Consider the following statements about the lab. It increases the vita...
Lactobacillus and other LAB are responsible for converting milk into curd through the process of fermentation.
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Consider the following statements about the lab. It increases the vitamin B12 amount, thus increasing the nutrient quality of milk. It checks disease-causing microbes in the stomach.Choose the correct option.a)Statement 1 is correct, but 2 is incorrectb)Statement 1 is incorrect, but 2 is correctc)Both statements 1 and 2 are correctd)Both statements 1 and 2 are incorrectCorrect answer is option 'C'. Can you explain this answer?
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Consider the following statements about the lab. It increases the vitamin B12 amount, thus increasing the nutrient quality of milk. It checks disease-causing microbes in the stomach.Choose the correct option.a)Statement 1 is correct, but 2 is incorrectb)Statement 1 is incorrect, but 2 is correctc)Both statements 1 and 2 are correctd)Both statements 1 and 2 are incorrectCorrect answer is option 'C'. Can you explain this answer? for NEET 2024 is part of NEET preparation. The Question and answers have been prepared according to the NEET exam syllabus. Information about Consider the following statements about the lab. It increases the vitamin B12 amount, thus increasing the nutrient quality of milk. It checks disease-causing microbes in the stomach.Choose the correct option.a)Statement 1 is correct, but 2 is incorrectb)Statement 1 is incorrect, but 2 is correctc)Both statements 1 and 2 are correctd)Both statements 1 and 2 are incorrectCorrect answer is option 'C'. Can you explain this answer? covers all topics & solutions for NEET 2024 Exam. Find important definitions, questions, meanings, examples, exercises and tests below for Consider the following statements about the lab. It increases the vitamin B12 amount, thus increasing the nutrient quality of milk. It checks disease-causing microbes in the stomach.Choose the correct option.a)Statement 1 is correct, but 2 is incorrectb)Statement 1 is incorrect, but 2 is correctc)Both statements 1 and 2 are correctd)Both statements 1 and 2 are incorrectCorrect answer is option 'C'. Can you explain this answer?.
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