Question

Souring of milk at 10 to 37 °C is most likely to be caused by *



Lactobacillus bulgaricus

Streppococcus thermophilus

Streppococcus lactis

Streppococcus faecalis

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Answer 1

Explanation:

Lactobacillus bulgaricus..

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Answer 2

Explanation:

$\bold \blue{At~ temperature~ from ~10 ~to~ 37oC ~souring ~is ~mainly ~due~ to ~Streptococcus ~lactis,~ ~Enterococci, ~Lactobacilli ~and ~other ~coliform ~bacteria. ~At ~temperatures ~from ~37 ~to~ 50oC ~the ~most~ common~ contaminants ~of ~milk~ are ~S. ~faecalis~ and ~S}$