Science, asked by anushkabhalerao0, 2 months ago

functions of lactobacilli in yoghurt industry

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Answered by anjitha158

2

Answer:

The main (starter) 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.

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