Question

Describe the role of bacteria in the production of yogurt and cheese.

Please answer
I need to submit it tomorrow​

Answer 1

Answer:

lactobacilli

Explanation:

it is present in yoghurt and cheese too

Answer 2

The main cultures in yogurt are Lactobacillus bulgaricus and Streptococcus thermophilus. The function of the starter cultures is to ferment lactose (milk sugar) to produce lactic acid. The increase in lactic acid decreases pH and causes the milk to clot, or form the soft gel that is characteristic of yogurt.