Milk start to coagulate when lactic acid bacteria are added to warm milk as a starter.
Milk start to coagulate when lactic acid bacteria are added to warm milk as a starter. Mention any other two benefits LAB provide.
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Besides curdling of milk the lactic acid bacteria are beneficial to us in following ways :
(a) They improve the nutritional quality of curd by producing Vitamin B12.
(b) They help in inhibiting the development of disease causing microorganism in the gult.
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