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1 Curd is obtained by coagulating milk in a sequential process called curdling. It can be a final dairy product or the first stage in cheesemaking. The coagulation can be caused by adding rennet or any edible acidic substance such as lemon juice or vinegar, and then allowing it to coagulate. The increased acidity causes the milk proteins (casein) to tangle into solid masses, or curds. Milk that has been left to sour (raw milk alone or pasteurized milk with added lactic acid bacteria) will also naturally produce curds, and sour milk cheeses are produced this way. Producing cheese curds is one of the first steps in cheesemaking; the curds are pressed and drained to varying amounts for different styles of cheese and different secondary agents (molds for blue cheeses, etc.) are introduced before the desired aging finishes the cheese. The remaining liquid, which contains only whey proteins, is the whey. In cow's milk, 90 percent of the proteins are caseins.
Step-by-step explanation:
2 Yogurt is made from the fermentation of the lactose in milk by the rod-shaped bacteria Lactobacillus delbrueckii subsp. bulgaricus to produce lactic acid, which acts on milk protein to give yoghurt its texture and its characteristic acidic taste.
3) 1 Enzymes:
Many microbes are used in the derivation of enzymes such as lipase, lactase, protease, peptidase to name a few.
2 Steroid production:
Some bacterial and fungal species are used in the preparation of steroids that are then injected into the human body for different purposes.
3 Help in sewage treatment:
Not only are microorganisms helpful to our body, they are also helpful to the environment. They help in the secondary treatment stage of sewage treatment.
4 Used as insecticides:
Certain bacterial and fungal species are used to keep certain insects and pests away from crops.
4) 1 Milkmaid
2 Paneer
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