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(A) The production of $Casein$ is a chemical process involving the precipitation of milk proteins (primarily $Casein$) using acids (like lemon juice o

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Casein

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(A) The production of $Casein$ is a chemical process involving the precipitation of milk proteins (primarily $Casein$) using acids (like lemon juice or vinegar) or enzymes (like rennet). It does not require the fermentation activity of fungi or microorganisms. In contrast,the production of $Curd$ requires $Lactic$ $Acid$ $Bacteria$ $(LAB)$,$Cheese$ production involves specific microbial cultures (bacteria or fungi),and $Wine$ production requires the fermentation activity of yeast (a fungus).

For the production of which of the following,the activity of the fungus or micro-organisms is not required?

Similar Questions

Which role is played by Lactobacillus in our stomach?

Which process is responsible for the preparation of dosa and idli batter due to the action of $LAB$?

Microorganisms such as $Lactobacillus$ are commonly called:

Statement $P$: $LAB$ is used to make bread.
Statement $Q$: $Lactobacillus$ is used to make curd.

Which processes are involved in the activity of $Lactobacillus$ bacteria?

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