on A4 size sheet write about five microorganism which are beneficial to us you can perform and activities showing their use like curdling of milk
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Answer:
(1) Lactic acid bacteria which ferment lactose to lactic acid and other end products. Lactic acid bacteria (LAB) important to cheese making will be described further in Cultures. For now note the following:
(3) Lipolytic bacteria which degrade fats and produce lipolytic rancidity. Again, the most common example in milk is the genus Pseudomonas. Several psychrotrophic species of Pseudomonas produce heat stable lipases as well as proteases.
(4) Gas producing microorganisms which cause cheese openness, floating curd in cottage cheese, and gassy milk.
(5) Ropy bacteria cause stringy milk due to excretion of gummy polysaccharides. Usually ropy bacteria such as Alcaligenes viscolactis are undesirable. However, in some fermented dairy products, ropy lactic acid bacteria such as certain subspecies of Lactococcus lactis are used to develop texture.