Why does milk curdle? (a) Due to fermentation of lactose (b) Due to reaction of microbes (c) Due to overheating (d) Due to fungus growth

Why does milk curdle? (a) Due to fermentation of lactose (b) Due to reaction of microbes (c) Due to overheating (d) Due to fungus growth
by

1 Answer

Answer :

Ans:(a)
by
selected

Related questions

Many microbes can effect the chemical process of (a) Dehydration (b) Decomposition (c) Fermentation (d) Polymerisation

Description : Many microbes can effect the chemical process of (a) Dehydration (b) Decomposition (c) Fermentation (d) Polymerisation

Last Answer : Ans:(c)

The microbes play an important role in the catalytic complicated chemical reactions of (a)**** productions (b) Fermentation (c) Dairy product (d) All of the above

Description : The microbes play an important role in the catalytic complicated chemical reactions of (a)Wine productions (b) Fermentation (c) Dairy product (d) All of the above

Last Answer : (d) All of the above

The microbes play an important role in the catalytic complicated chemical reactions of (a)**** productions (b) Fermentation (c) Dairy product (d) All of the above

Description : The microbes play an important role in the catalytic complicated chemical reactions of (a)Wine productions (b) Fermentation (c) Dairy product (d) All of the above

Last Answer : (d) All of the above

Why does my liquid fabric softener curdle, and what can I do to make it usable again?

Description : Why does my liquid fabric softener curdle, and what can I do to make it usable again?

Last Answer : answer:Call the manufacturer. They will likely give you a coupon so you can buy another product free. It will be useful for them to know there is a problem. You can buy liquid softner instead and ... a suggestion to help you with what you have now. There is probably an 800 number on the package.

The plasmid-mediated properties is/are A.fermentation of lactose B.production of enterotoxinC.resistance to antibiotics D.all of these

Description : The plasmid-mediated properties is/are A.fermentation of lactose  B.production of enterotoxin C.resistance to antibiotics  D.all of these

Last Answer : D.all of these

The plasmid-mediated properties is/are A- fermentation of lactose B- production of enterotoxin C- resistance to antibiotics D- all of these

Description : The plasmid-mediated properties is/are A- fermentation of lactose B- production of enterotoxin C- resistance to antibiotics D- all of these

Last Answer : all of these

Yellow colour of cow milk is due to : D A. Riboflavin B. Lactose C. Casein D. Carotene

Description : Yellow colour of cow milk is due to : D A. Riboflavin B. Lactose C. Casein D. Carotene

Last Answer : Carotene

Yellow colour of cow milk is due to : D A. Riboflavin B. Lactose C. Casein D. Carotene

Description : Yellow colour of cow milk is due to : D A. Riboflavin B. Lactose C. Casein D. Carotene

Last Answer :  Carotene

Fermentation of milk to curd is due to (1) Mycobacterium (2) Staphylococcus (3) Lactobacillus (4) Yeast

Description : Fermentation of milk to curd is due to (1) Mycobacterium (2) Staphylococcus (3) Lactobacillus (4) Yeast

Last Answer : (3) Lactobacillus Explanation: When milk is heated to a temperature of 30-40°C and a small amount of old curd added to it, the Lactobacillus (bacteria) in that curd sample gets activated and multiplies

Fermentation of milk to curd is due to : (1) Mycobacterium (2) Staphylococcus (3) Lactobacillus (4) Yeasts

Description : Fermentation of milk to curd is due to : (1) Mycobacterium (2) Staphylococcus (3) Lactobacillus (4) Yeasts

Last Answer : Lactobacillus

What is an antibiotic? (1) A chemical compound produced by a living organism that inhibits the growth of other organisms (2) Acompound synthesised by a living organism that inhibits the growth of microbes (3) Asynthetic compound inhibiting the growth of other organisms (4) Asynthetic compound inhibiting the growth of bacteria

Description : What is an antibiotic? (1) A chemical compound produced by a living organism that inhibits the growth of other organisms (2) Acompound synthesised by a living organism that inhibits the ... compound inhibiting the growth of other organisms (4) Asynthetic compound inhibiting the growth of bacteria

Last Answer : (4) Asynthetic compound inhibiting the growth of bacteria Explanation: Antibiotics, also known as antimicrobial drugs, are drugs that fight infections caused by bacteria. Alexander Fleming discovered the ... (not produced by microorganisms) that can also kill or inhibit the growth of microbes.

Which of the following conditions are important for the growth of microbes? a. Temperature b. Gas c. pH d. Oxygen e. All the above

Description : Which of the following conditions are important for the growth of microbes? a. Temperature b. Gas c. pH d. Oxygen e. All the above

Last Answer : e. All the above

What is an antibiotic ? (1) A chemical compound produced by a living organism that inhibits the growth of other organisms (2) A compound synthesised by a living organism that inhibits the growth of microbes (3) A synthetic compound inhibiting the growth of other organisms (4) A synthetic compound inhibiting the growth of bacteria

Description : What is an antibiotic ? (1) A chemical compound produced by a living organism that inhibits the growth of other organisms (2) A compound synthesised by a living organism that inhibits the ... compound inhibiting the growth of other organisms (4) A synthetic compound inhibiting the growth of bacteria

Last Answer : A synthetic compound inhibiting the growth of bacteria

All decomposition reaction are endothermic but decomposition of vegetable matter into compost is exothermic because (a) It is an oxidation reaction (b) decomposition done by microbes (c) releases heat energy (d) all the above

Description : All decomposition reaction are endothermic but decomposition of vegetable matter into compost is exothermic because (a) It is an oxidation reaction (b) decomposition done by microbes (c) releases heat energy (d) all the above

Last Answer : (d) all the above

Can cheese be made with lactose-free milk?

Description : Can cheese be made with lactose-free milk?

Last Answer : answer:I'm confused. Are you trying to make cheese, or look for cheese to purchase that is suitable for lactose intolerance? If the later, look for vegan cheese substitute products. It's the dried milk ... cheddar - both in the block. The back of the packages say contains 0g of lactose per serving

No-lactose egg nog recipe? (soy milk, boiled, etc)

Description : No-lactose egg nog recipe? (soy milk, boiled, etc)

Last Answer : Or should I just buy a non-dairy / lactose free store-bought one, and spice it up a bit?

Milk sugar is known as (A) Fructose (B) Glucose (C) Sucrose (D) Lactose

Description : Milk sugar is known as (A) Fructose (B) Glucose (C) Sucrose (D) Lactose

Last Answer : Answer : D

Milk is a good source of (A) Proteins, calcium and iron (B) Proteins, calcium and ascorbic acid (C) Proteins, lactose and retinol (D) Proteins, lactose and essential fatty acids

Description : Milk is a good source of (A) Proteins, calcium and iron (B) Proteins, calcium and ascorbic acid (C) Proteins, lactose and retinol (D) Proteins, lactose and essential fatty acids

Last Answer : Answer : C

A carbohydrate found only in milk is (A) Glucose (B) Galactose (C) Lactose (D) Maltose

Description : A carbohydrate found only in milk is (A) Glucose (B) Galactose (C) Lactose (D) Maltose

Last Answer : C

The sugar found in milk is (A) Galactose (B) Glucose (C) Fructose (D) Lactose

Description : The sugar found in milk is (A) Galactose (B) Glucose (C) Fructose (D) Lactose

Last Answer : D

Which one of the following is also called as milk sugar? (1) Glucose (2) Fructose (3) Maltose (4) Lactose

Description : Which one of the following is also called as milk sugar? (1) Glucose (2) Fructose (3) Maltose (4) Lactose

Last Answer : (4) Lactose Explanation: The main sugar found in milk is known as lactose, which is a natural sugar that is made up of glucose and galactose. It provides a mildly sweet taste to milk. It ... down lactose into two simpler forms of sugar: glucose and galactose, which is then absorbed by the body.

Which one of the following is also called as milk sugar? (1) Glucose (2) Fructose (3) Maltose (4) Lactose

Description : Which one of the following is also called as milk sugar? (1) Glucose (2) Fructose (3) Maltose (4) Lactose

Last Answer : (4) Lactose Explanation: Lactose is the sugar found in milk. It is a combination of glucose and another small sugar called galactose. It is a form of double sugar. Lactose makes up around 2-8% of milk (by weight).

Lactose is present in – (1) grapes (2) milk (3) lime (4) vinegar

Description : Lactose is present in – (1) grapes (2) milk (3) lime (4) vinegar

Last Answer : (2) milk

Which protein - sugar pair is present in milk? (1) Casein, Sucrose (2) Casein, Lactose (3) Fenitin, Maltose (4) Albumin, Glucose

Description : Which protein - sugar pair is present in milk? (1) Casein, Sucrose (2) Casein, Lactose (3) Fenitin, Maltose (4) Albumin, Glucose

Last Answer : (2) Casein, Lactose Explanation: Casein-Lactose protein-sugar pair is present in milk. Normal bovine milk contains 30-35 grams of protein per litre of which about 80 percent is arranged in casein micelles.

'Milk Sugar' is – (1) Lactose (2) Maltose (3) Galactose (4) Sucrose

Description : 'Milk Sugar' is – (1) Lactose (2) Maltose (3) Galactose (4) Sucrose

Last Answer : (1) Lactose Explanation: Lactose is a disaccharide sugar that is found most notably in milk and is formed from galactose and glucose. Lactose makes up around 2-8% of milk (by ... applications, both of pure lactose and lactosecontaining dairy by-products, have markedly increased since the 1960s.

Which constituent affect the freezing point of milk B A. Protein B. Fat C. Total solids D. Lactose

Description : Which constituent affect the freezing point of milk B A. Protein B. Fat C. Total solids D. Lactose

Last Answer : Fat

Which constituent affect the freezing point of milk B A. Protein B. Fat C. Total solids D. Lactose

Description : Which constituent affect the freezing point of milk B A. Protein B. Fat C. Total solids D. Lactose

Last Answer : Fat

Milk sugar is a type of— (A) Glucose (B) Sucrose (C) Lactose (D) Fructose

Description : Milk sugar is a type of— (A) Glucose (B) Sucrose (C) Lactose (D) Fructose

Last Answer : (C) Lactose

What carbohydrate is commonly known as milk sugar? a. Lactose. b. Sucrose. c. Maltose. d. Lactulose

Description : What carbohydrate is commonly known as milk sugar? a. Lactose. b. Sucrose. c. Maltose. d. Lactulose

Last Answer : a. Lactose.

Percentage of lactose sugar is highest in the milk of (a) Cow (b) Goat (c) Human female (d) All these

Description : Percentage of lactose sugar is highest in the milk of (a) Cow (b) Goat (c) Human female (d) All these

Last Answer : (c) Human female

Another name for milk sugar is: w) glucose x) maltose y) lactose z) fructose

Description : Another name for milk sugar is: w) glucose x) maltose y) lactose z) fructose

Last Answer : ANSWER: Y -- LACTOSE

Which one of the following is also called as milk sugar ? (1) Glucose (2) Fructose (3) Maltose (4) Lactose

Description : Which one of the following is also called as milk sugar ? (1) Glucose (2) Fructose (3) Maltose (4) Lactose

Last Answer : Lactose

Which protein – sugar pair is present in milk? (1) Casein, Sucrose (2) Casein, Lactose (3) Ferritin, Maltose (4) Albumin, Glucose

Description : Which protein – sugar pair is present in milk? (1) Casein, Sucrose (2) Casein, Lactose (3) Ferritin, Maltose (4) Albumin, Glucose

Last Answer : Casein, Lactose

Lactose is present in (1) grapes (2) milk (3) lime (4) vinegar

Description : Lactose is present in (1) grapes (2) milk (3) lime (4) vinegar

Last Answer : milk

‘Milk Sugar’ is (1) Lactose (2) Maltose (3) Galactose (4) Sucrose

Description : ‘Milk Sugar’ is (1) Lactose (2) Maltose (3) Galactose (4) Sucrose

Last Answer : Lactose

One should not connect a number of electrical appliances to the same power socket because 1. this can damage the appliances 2. this can damage the domestic wiring due to overheating 3. the appliances will not get full voltage Which of the above is/are valid reasons? (a) 2 and 3 (b) 2 only (c) 1 and 2 (d) 3 only

Description : One should not connect a number of electrical appliances to the same power socket because 1. this can damage the appliances 2. this can damage the domestic wiring due to overheating 3. the appliances will not get full voltage Which ... valid reasons? (a) 2 and 3 (b) 2 only (c) 1 and 2 (d) 3 only

Last Answer : Ans:(b)

The heat treatment applied to milk before distribution to stabilize and to remove disease causing bacteria is called as – (1) Pasteurisation (2) Fermentation (3) Coagulation (4) Homogenisation

Description : The heat treatment applied to milk before distribution to stabilize and to remove disease causing bacteria is called as – (1) Pasteurisation (2) Fermentation (3) Coagulation (4) Homogenisation

Last Answer : (1) Pasteurisation Explanation: Pasteurisation is a process of heating milk for 30 minutes at 62° C and cooling rapidly to kill harmful bacteria.

The process by which milk is converted to curd is called – (1) Pasteurization (2) Vernalization (3) Fermentation (4) Retting

Description : The process by which milk is converted to curd is called – (1) Pasteurization (2) Vernalization (3) Fermentation (4) Retting

Last Answer : (3) Fermentation Explanation: Curds are a dairy product obtained by curdling (coagulating) milk with rennet or an edible acidic substance such as lemon juice or vinegar, and then draining off the ... the whey. In Asia, curds are essentially a vegetarian preparation using yeast to ferment the milk.

The heat treatment applied to milk before distribution to stabilize and to remove disease causing bacteria is called as : (1) Pasteurisation (2) Fermentation (3) Coagulation (4) Homogenisation

Description : The heat treatment applied to milk before distribution to stabilize and to remove disease causing bacteria is called as : (1) Pasteurisation (2) Fermentation (3) Coagulation (4) Homogenisation

Last Answer : Pasteurisation

The process by which milk is converted to curd is called (1) Pasteurization (2) Vernalization (3) Fermentation (4) Retting

Description : The process by which milk is converted to curd is called (1) Pasteurization (2) Vernalization (3) Fermentation (4) Retting

Last Answer : Fermentation

A capacitor discolored due to excessive heat should be _____________. A. calibrated using a capactance wheatstone bridge B. replaced and the reason for the overheating found C. cooled with a spray can of refrigerant approved for this purpose D. resoldered with care taken to insure that the origional cold solder joint is repaired

Description : A capacitor discolored due to excessive heat should be _____________. A. calibrated using a capactance wheatstone bridge B. replaced and the reason for the overheating found C. cooled with a spray ... purpose D. resoldered with care taken to insure that the origional cold solder joint is repaired

Last Answer : Answer: B

Overheating of relay contacts or contact born out is due to (a) slow making and breaking of load circuit contacts (b) foreign matter on the contact surface (c) too low contact pressure (d) all of the above

Description : Overheating of relay contacts or contact born out is due to (a) slow making and breaking of load circuit contacts (b) foreign matter on the contact surface (c) too low contact pressure (d) all of the above

Last Answer : (d) all of the above

Overheating of relay contacts or contact born out is due to?

Last Answer : Overheating of relay contacts or contact born out is due to slow making and breaking of load circuit contacts, foreign matter on the contact surface, too low contact pressure.

Fermentation microorganisms produce ____ and growth factors in the food. a. minerals c. calories b. vitamins d. energy

Description : Fermentation microorganisms produce ____ and growth factors in the food. a. minerals c. calories b. vitamins d. energy

Last Answer : b. vitamins

Which one of the following best describes the growth conditions for a typical fungus? a. pH 3; 23°C; no oxygen gas present b. pH 8; 30°C; no oxygen gas present c. pH 6; 30°C; oxygen gas present d. pH 3; 23°C; oxygen gas present

Description : Which one of the following best describes the growth conditions for a typical fungus? a. pH 3; 23°C; no oxygen gas present b. pH 8; 30°C; no oxygen gas present c. pH 6; 30°C; oxygen gas present d. pH 3; 23°C; oxygen gas present

Last Answer : c. pH 6; 30°C; oxygen gas present

Pick up the most favourable condition for the rapid growth of fungus for dry rot from the following: (A) Absence of sun light (B) Dampness (C) Presence of sap (D) All the above

Description : Pick up the most favourable condition for the rapid growth of fungus for dry rot from the following: (A) Absence of sun light (B) Dampness (C) Presence of sap (D) All the above

Last Answer : Answer: Option D

______ is chemical produced by fungus which inhibit the growth of other harmful microorganisms. a) antibiotic b)antibodies c)vaccine d)immunity

Description : ______ is chemical produced by fungus which inhibit the growth of other harmful microorganisms. a) antibiotic b)antibodies c)vaccine d)immunity

Last Answer : a) antibiotic

Which of the following reaction gives lactose? (A) UDP galactose and glucose (B) UDP glucose and galactose (C) Glucose and Galactose (D) Glucose, Galactose and UTP

Description : Which of the following reaction gives lactose? (A) UDP galactose and glucose (B) UDP glucose and galactose (C) Glucose and Galactose (D) Glucose, Galactose and UTP

Last Answer : A

Fermentation of grapes is considered as a chemical reaction as it is a (a) chemical change (b) sugar in grapes converts into alcohol (c) Irreversible change (d) all the above

Description : Fermentation of grapes is considered as a chemical reaction as it is a (a) chemical change (b) sugar in grapes converts into alcohol (c) Irreversible change (d) all the above

Last Answer : (d) all the above

NADH is oxidised to `NAD^(+)` rather slowly in fermentation, however the reaction is very vigorous in case of aerobic respiration

Description : NADH is oxidised to `NAD^(+)` rather slowly in fermentation, however the reaction is very vigorous in case of aerobic respiration

Last Answer : NADH is oxidised to `NAD^(+)` rather slowly in fermentation, however the reaction is very vigorous in case of aerobic respiration