Question

Which different milk products are obtained at home by fermentation of the cream of the milk?

Answer 1

Hello!!

• 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.

Thanks!!

Answer 2

Hii

you are welcome in my ans

ghee,butter

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