Micro-organism used in the production of yogh | vedclass

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(D) Yoghurt is a form of fermented milk product. It is prepared by the fermentation of concentrated milk using a starter culture containing both $Lact

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Both $(b)$ and $(c)$

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(D) Yoghurt is a form of fermented milk product. It is prepared by the fermentation of concentrated milk using a starter culture containing both $Lactobacillus$ $bulgaricus$ and $Streptococcus$ $thermophilus$. This process is typically carried out at a temperature range of $40-46^{\circ}C$ for approximately $4$ hours.

Micro-organism used in the production of yoghurt is

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