Question

Which one of the following useful organisms is not a part in production of curd/yoghurt?

• A. S. thermophilus
• B. Lactobacillus bulgaricus
• C. Acetobactor aceti
• D. Streptococcus lactis

Answer 1

The Correct Option is C

Yoghurt/curd consists of pasteurised homogenised milk. In yoghurt production Streptococcus thermophilus, S. lactis and Lactobacillus bulgaricus are inoculated. The Acetobactor aceti is used in commercial produciton of acetic acid.

Answer 2

• Curd is produced through the fermentation process in milk. 
• This process involves the use of bacteria such as S. thermophilus, Lactobacillus bulgaricus, and Streptococcus lactis. 
• Initially, a batch of bacterial culture is introduced into fresh raw milk. 
• Subsequently, under conditions of elevated temperature, the bacterial colony proliferates within the milk, leading to the formation of curd.
• Acetobacter aceti, although a beneficial bacterium, is not involved in the production of curd. Instead, it is utilized in the production of vinegar. 
• Therefore, it is an incorrect option in the context of curd production.